← Nouns Cooking · Spanish

Ingredients

• 8 globe artichokes
• 1 Lemon, halved
• 3 tbsp Olive oil
• 1 Onion, finely chopped
• 3 cloves Garlic, sliced
• 80 g serrano ham, diced
• 100 ml dry white wine or artichoke cooking water
• Salt
• 1 tbsp Parsley, chopped

Method

1. Fill a bowl with water and squeeze in half the lemon. Snap off the tough outer leaves of each artichoke until you reach the pale ones, cut off the top third and peel the stem. Halve or quarter them, scoop out any hairy choke and drop them into the lemon water.
2. Bring a pan of salted water to the boil with the other lemon half. Cook the artichokes for 15–20 min, until a knife slides easily into the base. Drain, keeping a cup of the water.
3. Heat the oil in a frying pan over medium-low heat and cook the onion for 8 min until soft. Add the garlic and ham and cook for 2 min more.
4. Add the artichokes cut side down and fry for 3 min until lightly golden. Pour in the wine or cooking water and simmer for 3–4 min, until the liquid has reduced to a glaze.
5. Taste before seasoning, as the ham is salty, scatter with parsley and serve warm.

Tips

• Short on time? Use 400 g frozen or jarred artichoke hearts (drained) and skip step 2.
• Wear gloves or rub your hands with lemon when trimming artichokes: they stain fingers.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Foods & Wines from Spain The Spanish Chef (Omar Allibhoy)