First of all wash the artichokes, take a bowl, put some water with a squeezed lemon inside and start cleaning the artichokes, removing the hardest leaves with your hand and then cutting off the top of the vegetables with all the thorns.

At this point cut the artichokes into 2 parts, removing the central fluffy part and put them into the water. Procede like this with all the artichokes and live them there while preparing the oven tray with baking paper.

Turn the oven on, 180°C and while it’s getting to the temperature, cut each half of the artichoke in very thin longitudinal slices, placing them on the baking sheet. Put into the oven for 10 minutes till they will become crusty and then remove them.

While artichokes are cooking, peel the potatoes, wash them and prepare another bowl with water inside. Cut each potato into regular thin and oval slices and once artichokes are ready, arrange them on the oven tray with a clean baking paper.

Add salt, pepper and oil on each slice, together with minced garlic, parsley and cheese, add the minced tomatoes on each slice, the grated bread, the extra virgin olive oil and put in the oven for 15 minutes around.

When all your vegetables are cooked and ready, start building you composition paying attention to do this operation on the dish you are going to serve: you will risk removing the composition once is completed.

Begin with a slice of potato and then a slices of artichoke. Go on like this for 3 to 4 “rounds”. Add the turmeric and cajun powder using your finger, just a touch; add some pink and white pepper and serve.