Artichokes, spring garlic and Spanish ham stir fry | Alcachofas y ajetes salteados con jamon
Artichokes are one of my favourite vegetables because of the unique and incomparable flavour. It is so particular that there is no other like it out there with that liquorice flavour. Spain is the second largest producer of artichokes in the world and January is peak season for it, even though you can find them from as early as September and as late as June. This recipe is a classic, cooked at home as well as found in so many tapas bars across the country. Simple Spanish food at it’s best.
INGREDIENTS
6 artichokes
50g of Iberico ham (or Serrano ham)
A good drizzle of extra virgin olive oil
1 lemon
1 bunch of spring garlic (or spring onion)
Salt and pepper
1 tbsp pine nuts
Preparation
Peel the artichokes with the help of a pairing knife, discard the harder outer leaves and the skin on the stalk. If the artichokes are older, remove the choke (the hair looking thing at the heart of the flower itself). Cut them into quarters or sixth’s depending on the size. Leave them in some cold water with the squeeze of half the lemon for them not to discolour.
Place a wide frying pan over low to medium heat, pour the extra virgin olive oil and sauté the artichokes for about 10 minutes or until golden. Add the spring garlic cut into 3cm pieces and the chopped ham.
Increase the heat to medium to high and sauté for 3 minutes. Add the pine nuts, season with salt and pepper and sauté for an extra couple of minutes until the pine nuts start to toast. Squeeze a bit of lemon juice over the top and serve.
