POTATO & ARTICHOKE ROSTI

2 1/2 lb. baking potatoes (about 4)

2 tab. olive oil

1 cup Fontina or mozzarella cheese (4 oz.)

8 1/4 oz. jar marinated artichoke hearts, rinsed, well drained & sliced

Peel and coarsely shred potatoes; pat dry with paper towels. In large bowl, toss potatoes with 1/8 tea. salt and 1/4 tea pepper. In nonstick 10" skillet with heat-safe handle (or wrap handle with a double thickness of foil), heat 1 tab. oil over medium heat. Working quickly, add half the potatoes, gently patting with rubber spatula to cover bottom of skillet. Leaving a 1/2' border, top potatoes with half the cheese, all the artichokes, then remaining cheese. Cover with remaining potatoes, gently patting to edge of skillet. Cook 10 min. or until browned, gently shaking skillet from time to time to keep pancake from sticking. Carefully invert pancake onto large flat plate. Add remaining tab. of oil to skillet, them slide back into skillet. Cook 10 min., gently shaking skillet from time to time. Place skillet in 400' oven and bake 20 to 25 min. until tender throughout. Makes 4 main-dish servings.