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Artichoke-And-Yukon Gold Potato Gratin

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1 lemon

4 small artichokes

2/3 cup heavy cream

1 teaspoon garlic, finely chopped (about 1 medium clove)

1 teaspoon kosher salt

1/2 teaspoon ground white pepper

2 tablespoons olive oil

6 medium Yukon Gold potatoes

4 ounces Asiago cheese, grated (I used cave-aged Gruyere, because it’s my favorite)

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