Clean the artichokes by discarding the outer leaves, the tip and the hard rind of the bottom, so that only the tender part remains.
Divide them in two, remove the internal hay if necessary then place them on the cutting board with the part cut downwards and slice them thinly in the longitudinal direction letting them fall into the water acidulated with lemon juice.
Heat the oil in a pan and brown the crushed garlic cloves.
Add the well-drained artichokes and, stirring, sauté them for a few minutes on high heat.
Season them with salt and pepper and let them cook over medium heat and with the lid on for about ten minutes.
Cut the Camembert into cubes.
Remove the garlic cloves and pour the cold artichokes in a bowl together with the diced cheese, and mix in a beaten egg, a spoonful of chopped parsley and a mince of pepper.
Line a cake pan (28 cm) with a disk of pasta then cover the bottom with the slices of cooked ham and pour the artichoke mixture into it.
Equalize a little and cover with the other puff disk.
Cut out the excess of pasta then turn the edge inwards forming a kind of hem and pinch all around to seal well.
Brush the surface with the yolk diluted with a drop of cold water and finally, with a toothpick, puncture the surface of the cake in several places.
Put it in the preheated oven at 200 ° and continue cooking for about three quarters of an hour, until the pasta has taken on a nice dark gold color.