Artichoke, Potato, and Portobello Mushroom Casserole

Name: Artichoke, Potato, and Portobello Mushroom Casserole
Yield: 8 Servings
Ingredients: 4 tablespoons extra-virgin olive oil; 4 large artichokes; 2 pounds Yukon Gold potatoes, thinly sliced; 4 large portobello mushroom caps, thinly sliced; 6 ounces soft fresh goat cheese; 3 garlic cloves, minced; 3 tablespoons freshly grated Parmesan cheese; 1/2 cup dry white wine