The artichoke and potato casserole with ham is one of those tasty yet delicate dishes that will make a great impression when served.
To make it, you need the hearts of these vegetables, so even slightly wilted artichokes that are no longer suitable for recipes requiring perfect outer leaves will work fine.
If you love artichokes, believe me, the intensity of their flavor in this casserole will win you over. Its beautiful green color will attract your guests’ interest, and its taste will do the rest.
Like the classic casserole, it can be served as a main dish for dinner. Also, a simple but nice idea is to offer it among the appetizers at a buffet, cutting it into convenient single portions and perhaps pairing it with other dishes to create fun color combinations.
Easy and not demanding to prepare, it’s definitely worth trying!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 573.85 (Kcal)
- Carbohydrates 83.39 (g) of which sugars 7.24 (g)
- Proteins 29.97 (g)
- Fat 20.06 (g) of which saturated 8.29 (g)of which unsaturated 5.44 (g)
- Fibers 35.36 (g)
- Sodium 826.54 (mg)
Indicative values for a portion of 174 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 20 artichokes
- 1 potato (medium)
- 2 eggs
- 1/4 cup parsley
- 2 cloves garlic
- 1/3 cup breadcrumbs
- 3 oz provola cheese (mild)
- 1.8 oz Parmigiano Reggiano DOP
- 2 oz cooked ham (sliced)
- 2.7 tbsp milk
- 2.7 tbsp lemon juice (from 1 lemon)
- to taste pepper
- to taste salt
- to taste extra virgin olive oil
- to taste butter (optional)
Tools
- Baking Dish 10 in. x 8 in.
- Blender / Mixer
- Pan
Preparation
To prepare the artichoke and potato casserole with ham, start by cleaning the artichokes, removing all the tough outer leaves, and keeping only the tender ones.
When purchasing, I always have the stems left longer, then remove the woody part and use the remaining delicious part.
Cut the leaves less than halfway and clean the stem by removing the outer skin with a knife.
Quarter the artichokes, remove the central choke, then slice them thinly, placing them in acidulated water with the juice of one lemon.
Peel one medium-sized potato and cut it into pieces.
In a large pan, sauté about 4/5 tablespoons of extra virgin olive oil, the chopped parsley, and garlic with the artichokes and potato.
Add salt and pepper, and when they are seasoned, add a little water at a time and cook covered. When adding water, ensure there is no cooking liquid left at the end.
They are ready when a fork easily pierces both the artichokes and the potato. Once cooked, blend with an immersion blender.
Transfer to a bowl and let cool slightly.
Meanwhile, boil one egg for about 7 minutes from boiling. Cool it in cold water.
Cut the cheese into cubes.
When the artichoke puree has cooled, mix in the grated grana cheese, one egg, and milk, and combine.
With an oil-dampened towel, lightly grease a baking dish and sprinkle it with breadcrumbs.
Spoon half of the mixture into various points of the dish. Spread it, pressing with a fork or a wet spoon, so as not to move the breadcrumbs underneath.
Create a higher edge so that the melted cheese doesn’t drip down, and fill with strips of ham, cheese pieces, sliced hard-boiled egg, and a sprinkle of grana.
Cover everything with another layer of artichoke mixture, smooth the surface by pressing with an oil-brushed fork to compact.
Finally, sprinkle with breadcrumbs.
Bake at 350°F (180°C) for about half an hour in the center of a preheated oven.
After this time, turn on the grill and raise the casserole to better brown the surface.
Let cool slightly before slicing, so the pieces hold together better.
The artichoke and potato casserole with ham is ready.
If you want a more even surface, before baking, add some scattered butter dots.
Storage
It keeps well tightly closed in the fridge for a couple of days. It will refresh if reheated before consuming.
It keeps well tightly closed in the fridge for a couple of days. It will refresh if reheated before consuming.
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