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1
Wash the artichokes; trim the stems and remove the tough outer leaves.
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2
Boil or microwave in salted water until just tender, about 10 minutes.
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3
Immediately drain, cool, and gently press out excess moisture.
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4
Wrap in paper towels and set aside.
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5
To clean the mushrooms, simply toss them in a deep sieve and shake vigorously to release any surface dirt.
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6
Trim the ends and use a water spray to rinse them quickly, drain and blot dry.
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7
Coat the bottom of the cazuela with 1 tablespoon of the olive oil and set it over low heat.
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8
When the oil is warm, add the mushrooms.
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9
Cover with a lid or foil, and steam for 3 to 4 minutes.
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10
Then uncover, raise the heat to medium, and saute until the mushrooms express all their moisture and begin to caramelize.
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11
Transfer the mushrooms to a side dish.
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12
Set the hot cazuela aside on a wooden surface or folded kitchen towel to prevent cracking, do not wash it.
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13
About 30 minutes before serving, preheat the oven to 400F.
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14
Gently press down on each cooked artichoke and thinly slice lengthwise.
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15
Season lightly with salt and pepper.
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16
Add another tablespoon of olive oil to the cazuela and set it over medium heat.
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17
Add the onion and cook until it is soft and lightly caramelized, 10 minutes.
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18
Add the garlic, ham, artichokes, and cooked mushrooms.
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19
Continue to cook until the garlic is lightly toasted, about 3 to 5 minutes.
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20
In a small conventional saucepan, heat the cream and milk until hot.
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21
Season with the nutmeg and salt and pepper to taste.
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22
Pour the seasoned milk and cream into the cazuela and bring to a boil.
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23
Turn off the heat, stir in 1/3 cup of the cheese, and let the sauce stand until youre ready to add the pasta.
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24
In a large conventional pot of boiling salted water, cook the pasta until just tender, 9 to 10 minutes.
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25
Meanwhile, if necessary, reheat the sauce in the cazuela until hot.
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26
Drain the pasta and add to the cazuela, stirring to coat with the sauce.
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27
Scatter the remaining 2 tablespoons cheese on top
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28
Transfer the cazuela to the top third of the oven.
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29
Bake until the top is lightly browned and the dish is bubbling, 15 to 20 minutes.
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30
Serve at once.
