Steps: |
| -Preheat oven to 350 degrees. |
| -Brush a 9 x 13-inch glass baking dish with 1 tablespoon oil. |
| -Squeeze the juice of one lemon into a bowl of cool water. |
| -With a serrated knife, cut the artichoke stems off. Remove all leaves. Using a spoon, scrape out the fibrous choke from center. (Learn How) |
| -As artichoke hearts are cleaned, place them into the acidulated water to prevent browning. |
| -Remove the hearts from the water, slice them the same thickness as potatoes and mushrooms and return to water. |
| -Arrange half of potatoes to cover bottom of dish. Layer half of artichoke hearts, then half of mushrooms next. |
| -Crumble half of goat cheese over. Season with salt, pepper and 1 tablespoon of Parmesan cheese. Drizzle with 1 tablespoon of oil. |
| -Repeat with remaining mushrooms, artichoke hearts, goat cheese, 1 tablespoon of Parmesan and 1 tablespoon of oil. |
| -Top with remaining potatoes. Pour wine over and drizzle with 1 tablespoon of oil. Cover with foil. |
| -Bake 40 minutes. Increase oven temperature to 400 degrees. |
| -Top with remaining Parmesan. Bake, uncovered, for an additional 25 minutes or until a knife slips easily in and out of potatoes and top is brown. |
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