Artichokes with serrano ham
Fresh artichokes boiled, then sautéed with garlic and diced serrano ham and a splash of white wine. A seasonal dish from November to April; with frozen or jarred artichoke hearts you can skip the trimming and boiling.
- 53 minTime
- 31 minHands-on
- 4Portions
- ≈ €2.75per portion
- 450kcal per portion
Ingredients for 4 portions
- 1Lemon, juiced
- 12Artichokes
- to tasteSalt
- 4 tbspOlive oil
- 3 clovesGarlic, sliced
- 150 gProsciutto, diced
- 100 mlWhite wine
Method
- Fill a large bowl with cold water and the lemon juice. Snap off the tough outer leaves of the artichokes until you reach the pale, tender ones. Cut off the top third, peel the stalk and leave 2–3 cm of it. Halve or quarter them and drop them into the lemon water so they don't discolour.
- Bring a pan of salted water to the boil, add the artichokes and cook for 15–18 minutes, until a knife slides easily into the base. Drain well.
- Heat the oil in a large frying pan and fry the garlic over a medium heat for 1 minute. Add the ham and fry for 1 minute more.
- Add the artichokes and sauté over a medium-high heat for 5 minutes, until lightly golden.
- Pour in the wine and let it bubble for 2–3 minutes until reduced. Serve straight away.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
