Cut the potatoes in thin slices, heat the oil in a fry-pan and fry the potatoes until nicely golden. Drain with kitchen paper and display in two plates. Salt accordingly to your taste.
Add the artichokes previously drained. Sprinkle with Italian balsamic vinegar and freshly grated Pecorino cheese.
Serve with a glass of Southern Italy white wine such as Falanghina or Greco di Tufo.