Peel a shallot and slice it.

Cut and slice the artichokes; cook them in boiling salted water for 90 seconds.

Drain them and sauté them with the shallot in a pan with olive oil for 2 minutes.

Turn off the heat and remove the pan; add salt and the leaves from 2 sprigs of thyme and 2 tablespoons of grated Grana Padano cheese.

Wash the unpeeled potatoes, slice them thinly (no more than 2 mm) and cook them for 1 minute in boiling salted water.

Drain the potatoes, then mix them with 2 tablespoons of grated Grana Padano cheese, a drizzle of oil, and plenty of freshly ground pepper.

Line the inside of an oiled 18 cm round baking dish with a ring of potato slices, then create another ring with the artichoke slices; continue alternating the two ingredients in concentric rings.

Finally, cover with grated Grana Padano cheese, a drizzle of oil, and a few thyme leaves.

Bake in the oven at 180°C for 20-22 minutes.

Remove from the oven and serve immediately.

Pair it with a delicious Prosecco or a chilled Müller-Thurgau.