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Artichoke and Potato Parmesan

From Luongo Pino, Marta Pulini, Andrew Friedman and Pino Luongo, “A Tuscan Cooks in America”
/ Source: TODAY


  • 2 pounds large Idaho potatoes
  • Fine sea salt
  • 6 large artichokes-tough outer leaves removed and tips cut off
  • Juice of 1 lemon
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 2 shallots, finely chopped
  • Freshly ground black pepper
  • Leaves from 1 small bunch fresh marjoram
  • 1/2 cup dry white wine
  • 1 pound large vine-ripened tomatoes
  • 1 teaspoon sugar
  • 8 fresh basil leaves, torn by hand
  • 2 garlic cloves, sliced
  • 3/4 pound fresh mozzarella slice 1/4 inch think
  • 3/4 cup freshly grated pecorino toscano

Preheat oven to 250 degrees F. Peel potatoes and slice them 1/4 inch thick. Bring a large pot of salted water to a boil over high heat. Add the potatoes and blanch for 5 to 6 minutes. Drain and place on a large cookie sheet lined with a clean towel. Cut each artichoke into 8 slices each and place them in a mixing bowl. Cover with cold water and add the lemon juice.

Warm 1/4 cup of the olive oil in a sauté pan over medium heat. Add the shallots and sauté until translucent, about 3 minutes. Drain the artichokes and add them to the pan. Season with salt and pepper and add half the marjoram.

Sprinkle with the white wine. Let the wine evaporate, about 2 minutes, then remove the pan from the heat.

Slice the tomatoes 1/2 inch thick and place them on a rimmed cookie sheet line with parchment paper. Place the sugar in a small bowl, add 1 tablespoon salt, and mix well.

Sprinkle the sugar-salt mixture on the tomatoes. Add the remaining marjoram, the basil leaves and the garlic.

Place the baking sheet in the oven and cook for 30 minutes. Remove from the oven and set aside to cool.

Coat a baking pan with the rest of the olive oil. Arrange the potatoes on the pan in a single layer. Add the artichoke-marjoram mixture as a layer on top of the potatoes. Add the tomatoes as the next layer, then layer on the mozzarella and the Pecorino Toscano.

Increase the oven temperature to 300 degrees F. Place the baking pan in the oven and bake for 30 minutes. Remove from the oven, cut into individual portions, and serve.

This dish demands a very rich, full-bodied red wine like a Cabernet from California.