Ingredients: 10
funds
artichokes 300 g of potatoes
ham 50 g 20 g 20 g grated Parmesan
Montasio
seasoned salt and pepper 1 egg
parsley olive oil 100 grams of stock
Boil the potatoes whole in salted water, when they are ready, drain, peel and break collecting the pulp with a potato masher in a bowl. Add together the ham cut end, the two grated cheeses, egg, chopped parsley, salt and pepper. Mix all ingredients and mix well. Oil a baking dish, line up the artichoke hearts and divide the dough cavities in their potatoes. Pour the broth in bottom, sprinkle with a little olive oil and bake. Bake in preheated oven for 30 minutes, covering with foil, then remove the paper and au gratin for a few minutes.
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