Artichokes confit with potato parmentier and crunchy ham

Clean the artichokes, cut them in half and put them in a saucepan with plenty of olive oil (covering the artichokes or almost) and a clove of garlic.

Put the pan over low heat (if you have a thermometer, make sure the temperature does not exceed 85°). Leave on the fire until they are tender, mine took almost 2 hours. Be patient!

While the artichokes are cooking, cook the potato in its skin.

Once it is cooked, peel and mash the potato, add the butter while the potato is hot so that it integrates well. Add cream little by little until you get the desired texture (milk can also be used). I used a hand mixer but it is not necessary.

Now let's go with the ham. We take our slices of ham and put them on parchment paper (baking paper), put parchment paper on top and press a little so that the slice of ham is "stuck" to the paper. We put it in the microwave in intervals of 30 seconds until it is crispy (if you remove the bacon before putting it in the microwave it will be crispier) and we crush it until we get small pieces.

When everything is ready, place the parmentier at the bottom of the plate, place the artichokes on top and sprinkle the crispy ham on top.

To enjoy!!!!