Artichoke and potato Taieddha

Ingredients
  • 1kg potatoes

  • 8 Demetra rustic artichokes

  • 50g capers, salt washed off

  • 100g black Leccine olives

  • 50g spring onion

  • small clove of garlic

  • 30g mature Pecorino cheese, grated

  • 10g finely chopped mint

  • 30g finely chopped parsley

  • 30g breadcrumbs

  • salt

  • pepper

  • oregano

Method

Peel and finely slice the potatoes, cut the artichokes into slices from the top, down towards the petals. Finely chop the onion, garlic, mint, parsley and pit the olives.
Take a terracotta casserole dish (taieddha) or a high-sided oven dish.
Put a layer of potatoes, then one of artichokes, adding the chopped vegetables and herbs, the capers, olives, salt, pepper, oregano and Pecorino.
Repeat three times, ending with the potatoes, sprinkle with breadcrumbs and grated Pecorino.
Pour over half a glass of water, a drizzle of the oil from the artichokes and bake in an oven preheated to 170°C for about 40 minutes.
Service nice and hot.