Heat oven to 190°C (375°F).

Peel the potatoes and cut them into regular wedges: it is important that the wedges have more or less the same size, so they will cook evenly.

Clean the artichokes, removing the hardest outer leaves. Quarter them, or cut them into wedges, so that they have the same size as the potatoes, rub them with lemon and place them in a bowl of cold water. Check this video to see how to clean artichokes.

Now prepare the breadcrumb gratin: crumble the bread in a bowl and add the grated pecorino cheese, the minced garlic, the dried oregano and some mint leaves, roughly chopped with your hands. Taste and adjust with salt, if needed.

Grease with a drizzle of olive oil a 22 cm (9 inch) round baking pan.

Arrange half the artichokes and potatoes on the bottom, alternating them. Sprinkle with half the breadcrumbs, then pour over half a glass of water to soften the breadcrumbs and drizzle with olive oil. Come on, be generous with that olive oil.

Arrange the remaining artichokes and potatoes over the breadcrumbs, alternating them again.

Sprinkle with the remaining breadcrumbs, soak it again with half a glass of water and finish with a generous drizzle of olive oil.

Bake for about 50-55 minutes, until artichokes and potatoes are cooked through (check with a knife), and the gratin is golden and crisp on top. Serve hot or warm.