One jar of LC artichoke
50g Diverxu diced Iberico ham
3 cloves garlic
100g day-old bread
120ml evaporated milk
120ml heavy cream
80ml olive oil
1) Chop the garlic. Separate water and artichoke form the jar. In a pan over medium heat, sauté chopped garlic with olive oil, add Iberico diced ham, add artichoke into the pan, cook for 10 minutes.
2) In a large bowl, mix day-old bread, evaporated milk, cream and cheese, stir well. Add the cooked artichoke and ham after. Mix until combine all the ingredients.
3) Lightly Grease a 9 or 10 inch tube cake pan, add bread crumbs. Pour the mixture into pan.
4) Preheat the oven, fill roasting pan with boiling hot water to come halfway up the sides of the tube cake pan, bake until pie is golden, 30 minutes.