Fried artichokes with serrano ham is one of those combinations that work so well, that you can put it as an appetizer or as a main course in any meal.
I imagine that if you have not eaten artichokes since childhood, and it is your first time, it might seem a bit intimidating to prepare them.
It is true that it requires preparation, you have to cut them properly and cook them well, but if you follow all the steps, the result will be a success.
Needed:
6 fresh artichokes
200 grams of serrano ham, diced
1 lemon
1 clove garlic
A bay leaf
Olive oil
Chopped parsley, to taste
Black pepper, to taste
Elaboration:
- Cut the stem of the artichokes and remove all the outer leaves that are firmer and harder. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat it, if it is your case, keep it. Just cut the end of the stem and peel the hard layer with a vegetable peeler.
- Cut the upper quarter of the artichoke to expose the heart, and then cut it in half lengthwise.
- Wash the artichokes in cold water. Cut the lemon in half and sprinkle a splash on the artichokes to prevent it from turning black.
- Meanwhile, in a large pot, pour a couple of fingers of water, a clove of garlic, a slice of lemon and a bay leaf, this will bring a wonderful flavor to the artichokes when cooked.
- Place a steam basket inside the pot and put the artichokes inside, cover the pot and bring the water to a boil, then reduce the heat to a simmer. Let them steam for 25 – 45 minutes or until the outer leaves are soft.
If you don’t have a steam basket, you can cook the artichokes in hot water for 20 minutes, or in a pressure cooker for 15 minutes (depending on the size of the artichokes). - Remove the artichokes and place them on a paper towel, gently pressing them to expel any excess water.
- Heat a good stream of olive oil in a pan, and add the ham and artichokes. Let them fry gently for about 10 minutes, until golden brown.
- Serve the artichokes with the ham and add chopped parsley, black pepper to taste and a drizzle of olive oil.Via Recipes with Artichokes