1 lemon, halved
1 rosemary spring
2 garlic cloves, peeled and choped
1 bay leaf
2 thyme springs
1 tbs Spanish extra virgin olive oil
50 gr (1.75 oz / 0.25 cup) Ibérico ham slices
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
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.