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Alcachofas con jamón: recipe illustration
Salads & starters

Alcachofas con jamón

A simple dish from Andalusian and Gibraltarian tradition: tender artichokes sautéed in olive oil with garlic and cured ham. It is eaten lukewarm, as a tapa or a side dish, and its vegetal flavour pairs well with the richness of the ham.

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Ingredients

Ingredients

Optional extras

Instructions

  1. Remove the tough outer leaves of the artichokes until you reach the tender heart, then cut off the top and the tips. Rub them with half the lemon so they don't go black.
  2. Scoop out the choke with a spoon and cut the heart into thin wedges.
  3. Heat the olive oil in a sauté pan over medium heat and fry the ham lardons until lightly golden.
  4. Add the artichoke wedges and crushed garlic, then sauté for 5 minutes.
  5. Cover and cook over low heat for 15 minutes, stirring from time to time, until the artichokes are tender.
  6. Season, sprinkle with parsley and a squeeze of lemon, then serve lukewarm.

Variations and tips

Spring version. Replace the fresh artichokes with frozen hearts, which are quicker to prepare.

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Original Ecomely recipe.