The recipe for cannelloni with artichokes and raw ham is the ideal recipe for a festive family occasion or a dinner with friends. Cannelloni filled with artichokes and raw ham deserve to be considered an authentic winter-time comfort food. The soft creamy potato-based filling transforms these cannelloni into a proper gourmet treat.  

With the aid of ready-made fresh pasta or packaged cannelloni ready to be filled, this is a dish you can easily make whenever you feel like a special treat. Cannelloni with artichokes and raw ham are excellent served for Sunday lunch, but also for impressing someone special with a  romantic supper. 

What to drink with artichoke and raw ham filled cannelloni. 
This is a dish that calls for an excellent glass of wine. You may accompany it with a rich full-bodied red wine  but, in view of its rather subtle flavour, another excellent choice would be a white wine such as Vermentino di Gallura with its fresh and fruit-forward taste. If you prefer, a dark liquorice flavoured craft beer with a full-bodied taste will enhance the taste of this first course.  

The Recipe:

First of all, clean and trim the artichokes by removing the tough outer leaves, the stalk, the spiky tips and the fuzz at the heart of the vegetable. Cut the artichokes into segments and leave them to soak in water and lemon juice. Fill a saucepan with water and boil the potatoes. In the meantime, heat one spoonful of oil in a pan and toss a clove of garlic in it, then add the artichokes, well drained of the water.  Leave them to cook on a medium heat until they start to soften. Sprinkle them with a glass of dry white wine and continue cooking until tender. Check that all the leaves are properly cooked and, if not, remove them. 

When the potatoes are done, strain them and leave to cool before removing the skins. Dice them roughly and toss them in the pan with the artichokes to blend the flavours. Transfer the potatoes and the artichokes to the mixer glass, add the raw ham, and roughly chop all of the ingredients.  

At this point, you may stuff the ready-made cannelloni with the filling. Half fill each one, insert a small piece of mozzarella cheese and then add the rest of the filling. Pour a little béchamel sauce on the bottom of the oven dish, arrange the cannelloni on top and cover with more béchamel sauce. Sprinkle with parmigiano reggiano. Oven bake at 180°C for 30 minutes. Leave to cool slightly for a few minutes before serving.