Artichokes with Valdorva truffle and Ibérico ham slivers
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.
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.
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.