Potato-Artichoke Gratin [1]
From Bobby Flay [2]

4 artichokes
1 large onion, chopped
1 lemon, quartered
1 cup dry white wine
3 large baking potatoes, like russets, thinly sliced on a mandoline
Salt and freshly ground pepper
1 1/4 cups heavy cream
3 sprigs fresh thyme
2 tablespoons finely chopped fresh thyme
1/4 cup freshly grated Parmigiano Reggiano
1/4 cup fresh bread crumbs

1. Place the artichokes, onion, lemon, wine and water to cover in a medium saucepan, cover with a clean dish cloth and simmer over medium-high heat until the artichokes are tender, about 20 to 30 minutes.
2. Drain the artichokes and when cool enough to handle, cut off the top half, trim leaves, remove choke, and remove heart. Slice heart into thin slices.
3. Preheat oven to 375 degrees F.
4. Butter a 8 x 8-inch baking dish and place a layer of potatoes on the bottom, place 1/4 of the artichoke hearts over the potatoes, season with salt and pepper, drizzle with 1/4 cup of the cream and some of the thyme.
5. Repeat to make 5 layers ending with a layer of potatoes.
6. Combine the cheese and bread crumbs and sprinkle over the top.
7. Place on a baking sheet and bake for 35 to 40 minutes or until the potatoes are cooked through and the top is golden brown and bubbly.
8. Let rest 10 minutes before cutting.