Ingredients

• 1 Kg potatoes
• 100 g bacon
• 8 artichokes
• 4 shallots
• parsley
• thyme
• butter
• bread crumbs
• laurel
• dry white wine
• olive oil
• salt
• pepper

To prepare the ring of artichokes and potatoes, boil the potatoes with the peel. Meanwhile clean the artichokes: remove the stalks, the most fibrous leaves, sprinkle them abundantly, then divide them into small slices that you will stew in a pan, covered with a little oil, a sprig of thyme and a bay leaf; when they are almost cooked, add salt, pepper, add a knob of butter, chopped parsley and turn off. Grease a ring mold, sprinkle with breadcrumbs, then garnish the bottom with part of the artichokes; peel the potatoes, mash them with a fork, mix them with the remaining artichokes, their cooking base, salt, pepper, then transfer the mixture into the mold, over the artichokes, pressing it to make it compact. Pass the mold in the oven at 200 degrees for about 20 minutes. Meanwhile, reduce the bacon to sticks and sauté in a little olive oil along with the minced shallots; soften the sauté with a glass of wine and when it is almost completely evaporated, add 50 g of fresh butter and chopped parsley; correct the salt sauce, turn off and keep warm. Remove the potato ring, turn it upside down in the serving dish, sprinkle with the sauce and serve immediately: this preparation is sufficiently complete to be served as a main course.

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