Turkey roulade with ham and artichokes

Ingredients

For 1 serving

• Turkey breast140 g
• Cooked ham20 g
• Artichokes2
• Garlic1 clove
• Parsleyto taste
• Potatoes150 g
• Vegetable broth100 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: January – April

Method

1. Preheat the oven to 190 °C (conventional). Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, halve them and remove the inner choke. Thinly slice one artichoke and cut the other into wedges.
2. Heat half the oil in a frying pan over medium heat with the crushed garlic, add the artichoke slices, a pinch of salt and a splash of water and cook for 8 minutes, until tender; turn off the heat, remove the garlic and stir in the chopped parsley.
3. Butterfly the turkey breast and pound it between two sheets of baking paper to about 1 cm thick; season with salt and pepper, cover with the ham and the artichokes, roll it up tightly and tie it with kitchen string.
4. Peel the potatoes and cut them into cubes of about 2 cm.
5. In an ovenproof pan heat the remaining oil over medium-high heat and brown the roll for 5 minutes, turning it, until golden all over; add the artichoke wedges, the potatoes and the vegetable stock.
6. Roast for 30 minutes, basting the roll with the juices halfway through, until the potatoes are tender and the meat is firm to the touch.
7. Rest the roll for 5 minutes so the juices stay inside; remove the string, slice and serve with the potatoes and artichokes.