Layered Vegetable Casserole

4 medium artichokes
4 large potatoes
4 large, ripe tomatoes
8 oz. mushrooms
1 medium onion
chopped fresh parsley
2 garlic cloves minced
1/4 cup chicken broth
salt & pepper
olive oil
grated parmesan or Romano cheese

Clean the artichokes by removing the tough outer leaves and stem, ensuring a flat bottom to enable them to sit upright in a pot. Cut off about 1/3 from the top, and remove the prickly choke from inside. Place the cleaned artichoke immediately in a bowl of water with a little lemon juice to prevent discoloration.

Oil an 8 inch oven casserole dish or pie plate.

Cut the cleaned artichokes into thin slices and leave in the lemon water until ready to use.

Using a mandolin or very sharp knife, cut the potatoes into thin slices. Cut also the tomatoes, onion and mushrooms into thin slices.

Start by adding a couple of tablespoons of oil in a frying pan, and once it is hot, add the sliced artichokes. Cook until they begin to take on color, and then add the broth, cover and simmer until tender, about 10 minutes. Remove the artichokes to a separate dish.

Place the potato slices on an oiled baking sheet and place them under a broiler under golden brown. Turn and repeat this process. Remove and set aside.

Add a few more tablespoons of oil to the frying pan, add the mushrooms and cook until golden. Remove and set aside. Cook the onions in the same manner.

Preheat oven to 375 degrees F.

In your prepared casserole dish, first lay out one layer of the potatoes overlapping slightly. Season lightly, sprinkle with cheese and parsley and continue doing this between each layer. Next add a layer of the artichokes, a layer of the tomatoes, another layer of potatoes, then add the onions. Use up all the ingredients in this manner finishing with potatoes on top.

Sprinkle with cheese and bake 30 minutes. Remove and let sit 15 minutes before serving.