Artichokes with Valdorva Truffle and Ibérico Ham

Preparation

For the artichokes
Wash the artichokes in the usual way, then place in salted boiling water. Cook, then remove from the heat and leave to stand until completely cooked.

For the sauce
Fry the thinly-sliced garlic in the Almazara del Ebro extra virgin olive oil until lightly browned. Add the Ibérico ham in julienne strips, then sprinkle with the flour. Fry gently and add some of the artichoke cooking water. Strain through a fine chinois, then add the artichokes and stir to blend the flavors.

Cut a few wafer-thin slices of Ibérico ham and Valdorva truffle.

Spanish recipe: Artichokes with Valdorva truffle and Ibérico ham slivers. Photo by: Toya Legido/©ICEX.

Presentation

Place the artichokes at the center of the dish with the stems pointing upwards. Arrange the Ibérico ham on top and decorate with a few thin slices of Valdorva truffle.

Chef's Remark:

Artichokes are the stars of Navarre’s truck farms. Their characteristic flavor and texture make it difficult to substitute them with anything else. The unmistakable aroma of artichokes cooking is engrained in my memory from the days when I was studying with María, who in turn had learned from my grandmother Sabina. Among many other things, she taught me that if artichokes are to be really good, they must grow in rich soil with the right weather conditions and, of course, the plant must be top quality.

Preparation by: Enrique Martínez

5 Keys to Understanding Acorn-Fed 100% Ibérico Ham

RELATED PRODUCTS

Ibérico ham & pork

Fruits & Vegetables

RELATED RECIPES

Crispy Jamón Ibérico and Burgos Cheese Arctic Char Tartar

Video recipe: Artichoke flowers

Time

30 minutes

24 artichokes
3 l water
100 gr flour
Salt
10 gr purple garlic
20 gr Ibérico ham
15 ml Almazara del Ebro extra virgin olive oil
10 gr flour
Cooking water
40 gr Ibérico ham
Valdorva truffle slivers (Navarre)

24 artichokes
5.279 pint water
3.527 oz flour
Salt
0.353 oz purple garlic
0.705 oz Ibérico ham
0.653 fl. oz Almazara del Ebro extra virgin olive oil
0.353 oz flour
Cooking water
1.411 oz Ibérico ham
Valdorva truffle slivers (Navarre)

24 artichokes
12.805 cup water
0.49 cup flour
Salt
0.076 cup purple garlic
0.122 cup Ibérico ham
0.063 cup Almazara del Ebro extra virgin olive oil
0.076 cup flour
Cooking water
0.214 cup Ibérico ham
Valdorva truffle slivers (Navarre)

Wine match

Matías Jiménez

This dish would go well with a Palacio de Bornos Verdejo 2007 (DO Rueda), by Bodegas Palacio de Bornos. This is a fresh white wine with a pale yellow color. Its sharpness tones down the acidity of the artichoke.