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Using a paring knife, remove the outer leaves of the artichokes and trim them down to the chokes. Use a vegetable peeler to remove the woody outermost layer of the stems. Cut 1/2 inch off the top of each artichoke. Slice each lengthwise into 1/4-inch thick slices. Place the artichokes in a bowl of water with the lemon juice as you work to keep them from oxidizing or turning brown.
Drain the artichokes and pat dry. Add the olive oil to a saucepan and heat over medium-high heat. Add the garlic and saute until fragrant. Add the artichokes, season with salt and pepper, add the vegetable broth and simmer until the artichokes are tender and the juices are reduced, 6 to 8 minutes.
About 10 minutes before slicing, put the lardo in the refrigerator; this will make slicing easier. Slice the lardo very thin and layer the slices on the bottom of the casserole dish. Using a mandolin, slice the potatoes into 1/8-inch thick slices and layer them on top of the lardo. Next add a layer of artichokes followed again by a layer of lardo, then the potatoes. Repeat the layering, finishing with the potatoes on top. Top the dish with the breadcrumbs, a big drizzle of olive oil and the Parmesan.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the casserole is brown, about 20 minutes more. Let rest for 10 minutes before slicing.