Wash and trim the vegetables: onion, carrot, and celery. Cut them in half and place in a pot with cold water to make a vegetable broth.

Peel and wash the potatoes. Place them in another pot, add hot water, and cook for about 10 minutes after the water starts boiling.

After this time, remove the potatoes and place them in a bowl. Add salt and a drizzle of olive oil, then mash with a fork and set aside.

In a skillet, heat olive oil and finely chopped onion. Sauté until soft, then add the artichoke hearts. Season with salt, black pepper, and ginger, and cook for about 10 minutes over medium heat.

In another skillet over high heat, heat olive oil and finely chopped onion. Sauté until soft, then add the rice. Toast for a few minutes, then pour in the white wine and let it evaporate.

Add the artichokes and cook the rice, adding the vegetable broth a little at a time until done.

Take a baking dish and sprinkle the bottom with breadcrumbs. Spread a layer of mashed potatoes evenly with a spoon, then add the rice mixture. Sprinkle generously with more breadcrumbs, drizzle with olive oil, and add another layer of mashed potatoes.

Preheat the oven to 350°F (180°C).

Sprinkle again with Parmesan cheese and breadcrumbs, then bake under the broiler for about 10 minutes.

Turn off the oven, remove the baking dish using oven mitts, and place it on the counter. Let it rest for a few minutes.

Plate and serve.