Artichoke and Potato Casserole

• 1 onion, peeled and thinly sliced
• 4 tbsp extra virgin olive oil
• 2½ lb /

Fry the onion gently in half the olive oil, using a flameproof casserole. Add the potatoes and fry all over, then turn down the heat, and continue to cook, partly covered, while you prepare the artichokes. Small ones just need trimming and rinsing before putting in the pan. Larger ones should be trimmed down by about a third, the outer leaves and stalk removed, and then quartered. The choke can