Artichoke Parmesan, a simple yet flavorful dish… a layered casserole with skillet-cooked artichokes, cooked ham, provola, and parmesan. Quick to prepare without frying, then everything goes into the oven to gratin… the artichokes will be tender and tasty, and their delicate flavor will perfectly complement the other ingredients. You can serve the artichoke parmesan as a main dish, but also as a side dish or appetizer (in smaller portions), try this recipe, it’s truly appetizing!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Seasonality: Winter, Spring
- Energy 143.93 (Kcal)
- Carbohydrates 5.69 (g) of which sugars 0.55 (g)
- Proteins 10.96 (g)
- Fat 9.04 (g) of which saturated 5.23 (g)of which unsaturated 2.99 (g)
- Fibers 2.37 (g)
- Sodium 449.37 (mg)
Indicative values for a portion of 100 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
- 4 artichokes
- 3.5 oz cooked ham
- 5.3 oz provola
- grated parmesan
- extra virgin olive oil
- 1 clove garlic (to taste)
- parsley (or other herbs to taste)
- salt
- pepper
- vegetable broth
Tools
- Baking dish
- Skillet
- Bowl
Preparation
Clean the artichokes by removing the outer leaves, the sharp tips, and peeling the stems. Cut them into wedges and remove the inner fuzz, if present. As you clean them, soak them in water and lemon juice.
Drain the artichokes from the soaking and sauté them in a skillet with a drizzle of oil and a garlic clove, if you like (1).
Salt them, drizzle with some vegetable broth, and cook until tender (about 10-15 minutes). Season with chopped parsley or other herbs (thyme, mint, etc.) to taste.
Grease a baking dish with a little oil and arrange a layer of artichokes (2).
Add a few slices of cooked ham and provola, sprinkle with some parmesan and a pinch of pepper (3).
Make another layer or two until the ingredients are used up. Finish with a drizzle of extra virgin olive oil on top.
Place everything in a ventilated oven at 350-375°F and bake for about 20 minutes, or until the provola has melted and a slight crust has formed.
Artichoke parmesan is ready, let it cool for a few minutes before serving… enjoy your meal!
Tips and Notes
You can replace the cooked ham with speck, or omit any cured meat.
If you want to use mozzarella instead of provola, let it drain from excess whey first.
You can add a few spoonfuls of bechamel between the layers if you prefer a creamier casserole.
You can make the artichoke parmesan in individual portions as well.
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