Pan-Fried Bread Stuffed with Artichokes and Galloni Cured Ham

Method

1. Prepare the dough by mixing flour, olive oil, water, and a pinch of salt. Do not overwork; let rest for 5 minutes.
2. Clean the artichokes by removing tough outer leaves and cutting them in half, then into quarters.
3. Make a pesto by combining garlic, parsley, olive oil, salt, and chili pepper.
4. In a pan, heat olive oil and cook the artichokes with the pesto mixture until tender.
5. Cut the bread (focaccia) into four pieces. Toast half of the pieces in the same pan.
6. Trim the fat from the prosciutto Galloni and chop it. Add the fat to the pan with the artichokes.
7. Spread the pesto on the toasted bread bases, then layer with slices of prosciutto (without fat) and the cooked artichokes.
8. Close the sandwich with the remaining bread pieces and serve.