2 pounds Yukon gold potatoes, peeled and sliced about 1/8 inch thick
1 bag Trader Joe's frozen artichoke hearts (thawed)
8 Tablespoons of olive oil
1 cup Panko Bread Crumbs
1/2 cup grated Parmesan cheese
3 Tablespoons finely chopped flat leaf parsley
3 cloves garlic minced
Preheat oven to 400F. Cut potato slices and put into bowl, cover with cold water. In a bowl combine the breadcrumbs, cheese, parsley and garlic. Mix well. Lightly oil the bottom and sides of a 9 by 13 inch baking dish. Without draining potatoes, lift out about 1/3 of the slices overlapping slightly in dish. (The water clinging to them will generate steam as they bake.) Season with salt and pepper. Sprinkle the potatoes evenly with 1/4 cup of the breadcrumb mixture. Drizzle with 1 tablespoon oil. Top the potatoes and crumbs with one-half of the artichokes , spreading them evenly. Sprinkle the artichokes with 1/4 cup of the breadcrumb mixture and 1 tablespoon of oil. Repeat this layering process once more, ending with a top layer of potatoes, salt and pepper, the remaining breadcrumb mixture, and a final drizzle of the olive oil.
Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking until the potatoes are fully cooked and the top is golden brown, about 20 minutes longer. If necessary, broil the surface briefly to brown it. (Although I did not need to.) Let rest for at least 10 minutes before serving.