Il Cotto Recipe

Prepare artichokes

If using frozen artichokes, thaw and pat dry. If jarred, drain and reserve a tablespoon of liquid. Chop the artichoke hearts roughly into 1/2-inch pieces.

Sauté aromatics

In a small skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add the minced shallot and sauté for 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Cook artichokes

Add the chopped artichoke hearts to the skillet and cook, stirring occasionally, for 3–4 minutes to heat through and allow some edges to brown lightly.

Make cream base

Add 3 ounces softened cream cheese to the pan and stir to combine. Pour in 3 tablespoons heavy cream and 2 tablespoons grated Parmesan. Stir and cook gently until the mixture is homogenous and slightly thickened, about 2–3 minutes. If mixture seems too thick, add up to 1 tablespoon reserved jar liquid or additional cream, 1 teaspoon at a time.

Blend to smooth (optional)

Transfer the pan mixture to a small blender or use an immersion blender in the skillet and pulse until mostly smooth but with a pleasant slight texture (or blend completely smooth if you prefer). Return to pan if needed and warm gently.

Season and finish

Stir in 1/2 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch (1/8 tsp) crushed red pepper if using. Taste and adjust seasoning. Keep warm off heat while assembling the sandwich.

Prep bread

Split the ciabatta loaf horizontally to create top and bottom halves. If you prefer a toasted sandwich, spread the 1 tablespoon butter evenly over the cut faces of the bread. Heat a large skillet or griddle over medium heat and toast the cut sides, buttered-side down, until golden, 2–3 minutes per side. Alternatively, place under a broiler for 1–2 minutes, watching closely.

Dress the arugula

In a small bowl, toss the 2 cups arugula with 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss lightly to coat.

Assemble

Spread a generous layer (about 3–4 tablespoons) of the warm cream of artichoke over the bottom half of the ciabatta. Arrange the 8 slices of prosciutto cotto evenly over the artichoke cream. Pile the dressed arugula on top of the ham. If desired, sprinkle 1 tablespoon extra grated Parmesan over the arugula for added umami.

Finish and serve

Place the top half of the ciabatta on the sandwich, press lightly, and slice into 4 portions. Serve immediately while the artichoke cream is warm. Provide extra lemon wedges or crushed red pepper at the table if desired.

To prepare ahead: refrigerate the artichoke cream in an airtight container up to 3 days. Rewarm gently in a skillet over low heat with a splash of cream or water to loosen before assembling. Assemble sandwiches just before serving to keep bread crisp.