Grated Potato and Artichoke Cake

This cake requires some special effort, but it's a wonderful dish, crispy on the outside, with contrasting textures of potatoes and artichokes on the inside. A big salad or a dish of cooked escarole would make a fine accompaniment, or serve it with a simple steamed vegetable, like green beans, and a mound of fresh ricotta cheese garnished with pepper and fresh parsley.  Makes 1 9-inch cake, serving 2

1+1/4 pounds red potatoes
2 large artichokes
1 lemon
2 to 3 teaspoons olive oil
1 garlic clove, sliced
salt
freshly ground pepper
1 tablespoon chopped marjoram or 1/2 teaspoon dried
1 tablespoon chopped parsley
1/4 cup clarified butter, or oil, for frying

Peel the potatoes; then grate them coarsely on the large holes of a hand grater or use the shredding attachment on a food processor. Put the potatoes in a large bowl of cold water. Rinse them several times until the water is no longer cloudy;
then dry the potatoes in a salad spinner, wrap them in a towel, and refrigerate them until needed. They will keep fine, without discoloring, even overnight. Trim the artichokes. Break off the tough outer leaves and cut off the top two thirds of the remaining greens. Trim away the broken stubs on the outside and pare away the remaining leaves. As you work, rub the artichokes with lemon to keep them from browning. Scoop out the choke with a spoon; then slice the hearts crosswise into pieces a little less than 1/4 inch thick. Put them into a bowl with water to cover and the juice of the lemon.

Heat the olive oil in a skillet with the garlic. Drain the artichokes. When the garlic has colored, remove it and add the artichokes. Season with salt and pepper and add the marjoram and parsley. Saute briskly for about a minute; then lower
the heat and add enough of the acidulated water to barely cover. Simmer until the artichokes are tender and the water has evaporated.

Warm 3 tablespoons of the butter or oil in a cast-iron or nonstick skillet. Make a layer with half the potatoes and season with salt and pepper. Lay the artichokes over them...

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