3 tablespoons extra-virgin olive oil, plus more for drizzling and oiling the pan
16 baby artichokes
Juice of 1 lemon
3 cloves garlic, sliced
Kosher salt and freshly ground pepper
1/4 cup vegetable or chicken broth
1 ounce lardo
1 3/4 pounds Yukon gold potatoes
1/2 cup fresh breadcrumbs
1/4 cup grated Parmesan
Lardo is fatback, cured with a mixture of sea salt, pepper, rosemary and garlic. The texture is silky and creamy and tastes slightly sweet and herbaceous. Lardo is available online and in specialty markets.
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