To prepare the artichokes take a bowl of cold water with the juice of one lemon half added. Trim away the artichoke leaves down to the heart, scrape out the hairy choke and immerse the artichoke heart in lemon water to prevent discoloration.
Bring a pan of salted water to the boil and add the rosemary, garlic, bay leaf and thyme. Squeeze in the juice from the other lemon half and bring to the boil. Drain the artichokes and add to the pan.
Lower the heat to a simmer and cook until tender, about 15-20 minutes. Remove the artichoke hearts with a slotted spoon and leave to cool. Cut into wedges, season with salt and set aside.
Heat the Spanish extra virgin olive oil in a frying pan; add the artichoke hearts and sauté over a medium heat until tinged golden brown at the edges.
Arrange the Ibérico ham thin slices on top and serve.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 101
Energy (kJ): 422
Protein (g): 4.64
Fat (g): 6.78
Carbohydrates (g): 4.96
Fibre (g): 0.73
Thiamin (mg) : 0.11
Phosphorus (mg): 54.08
Vitamin E (mg): 0.82
Information provided by: The Spanish Nutrition Foundation (FEN)
A dry and complex sherry like an Amontillado or Palo Cortado is always a good bet to offset the intense notes of vinegar in this dish. For a different and more off-beat pairing, try one of the highly aromatic and nutty Chardonnays from DO Navarra that have been aged on their own lees – adding a new level of complexity to the wines.
