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Artichokes With Cured Ham

Alcachofas Con Jamon Serrano

For this recipe, you need the tiny, often purplish-green variety of artichoke, available in early summer before it develops the hairy choke above the heart. Jamon serrano or country ham is delicious and can be eaten as it is or cooked as in this recipe.

ingredients

serves 4
1 lemon, halved
750 g very small artichokes
4 tablespoons extra virgin olive oil
8 slices jamon serrano, chopped
3 tablespoons chopped fresh flat leaf parsley
coarse sea salt and freshly ground black pepper

method

1. Fill a saucepan with water and squeeze in the lemon juice. Add the squeezed halves of lemon and some salt.

2. Trim the stalk of each artichoke to 1 cm, then trim off all the outer leaves until you reach the tender inner leaves. Cut the artichoke in half lengthways. As you prepare them, add to the pan of lemon water to stop them turning brown.

3. Bring to the boil, then lower the heat and simmer for about 7 minutes until just tender. Drain and dry.

4. Heat the oil in a frying pan, add the artichokes cut side down and fry for 5 minutes. Turn them over and fry the other side for a further 2 minutes.

5. Add the jamon serrano and fry for a further 4 minutes until crisp and golden. Sprinkle with parsley and pepper and serve.

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