Tortino Con Scamorza E Patate (Scamorza and Potato Tarts)

• 8 large artichokes, trimmed to hearts
• 3 tablespoons extra virgin olive oil, plus more for skillet
• 1 garlic clove, minced
• 12 cup dry white wine
• salt, to taste
• 3 12 tablespoons pine nuts
• 3 tablespoons flat leaf parsley, finely chopped
• 1 tablespoon fresh marjoram, finely chopped
• 12 lb yukon gold potato, peeled and cut crosswise into 1/8 inch thick slices
• 5 ounces smoked scamorza cheese or 5 ounces smoked mozzarella cheese, cut into 1/4 inch slices
• 2 tablespoons parmigiano-reggiano cheese, freshly grated
• fresh ground black pepper, to taste

1. Draw four (2 3/4 inch) circles, at least 1 inch apart, on piece of parchment paper; place on a baking sheet, pencil-side down.
2. Slice the artichoke hearts crosswise into thin slices.
3. Heat 1 tablespoon of the oil in a large skillet over medium-low heat.
4. Add the artichoke slices and garlic; cook, stirring frequently, for 2 minutes.
5. Add the wine, 1/2 cup water, and 1/2 teaspoon salt; bring to a simmer and cook for 5 minutes.
6. Add 1 tablespoon of the pine nuts, 1 tablespoon of the parsley, and marjoram; cook, stirring and adding more water if needed, until the artichoke hearts are tender and most of the liquid has evaporated, 2 to 3 minutes more.
7. Transfer to a small bowl.
8. Using the same skillet, heat the remaining tablespoon oil over medium heat.
9. Add the potatoes and 1/4 teaspoon salt; stir to coat with oil.
10. Add 1/2 cup water, bring to a simmer, and cook until slices are tender but hold their shape, and most of the liquid has evaporated, 12 to 15 minutes.
11. Preheat the broiler.
12. Place a single layer of potato slices on each parchment paper circle.
13. Add a layer of the artichoke mixture, then a layer of cheese.
14. Repeat once.
15. Top with a final layer of artichoke and a final layer of potato slices (if the tarts are tilting, create collars with aluminum foil to steady them).
16. Sprinkle the tarts with 1 1/2 tablespoons of the remaining pine nuts and Parmigiano-Reggiano.
17. Broil tarts 6 inches from heat until golden, 2 to 3 minutes.
18. Finely chop the remaining tablespoon pine nuts and place in a bowl; stir in the remaining tablespoon oil and remaining 2 tablespoons parsley.
19. Season the sauce to taste with salt and pepper, drizzle over the tarts, and serve immediately.

artichokes, extra virgin olive oil, garlic, white wine, salt, nuts, flat leaf parsley, fresh marjoram, gold potato, scamorza cheese, cheese, fresh ground black pepper

Taken from www.food.com/recipe/tortino-con-scamorza-e-patate-scamorza-and-potato-tarts-365558 (may not work)