<http://schema.org/recipeInstructions>
" Preheat oven to 400 degrees F. Peel and coarsely shred potatoes; pat dry with paper towels. In large bowl, toss potatoes with 3/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. In nonstick 10-inch skillet with heat-safe handle (or wrap handle with a double thickness of foil), heat 1 tablespoon olive oil over medium heat. Working quickly, add half the potatoes, gently patting with rubber spatula to cover bottom of skillet. Leaving a 1/2-inch 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 minutes or until browned, gently shaking skillet from time to time to keep pancake from sticking. Carefully invert potato pancake onto large, flat plate. Add remaining tablespoon of oil to skillet, then slide pancake back into skillet. Cook 10 minutes longer, gently shaking skillet from time to time. Place skillet, uncovered, in oven and bake 20 to 25 minutes until potatoes are tender throughout."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3841/potato-artichoke-rosti-944/>