Alcachofas con Jamon



6 artichokes
200g (7ozs) cured ham
(Jamon Serrano)
1 hardboiled egg
1tin peas
1 lemon
Olive oil


Remove the stems and tough leaves from the artichokes. Heat plenty of water with salt and the juice of a lemon (to prevent them from browning) in a pan. Add the artichokes when the water begins to boil and cook until they are tender and can be easily pierced with a larding needle. This should take about half an hour. Remove the water and put to one side.

Chop an onion and gently sauté in oil. Dice the ham and add to the pan when the onion begins to brown. Stir well and add to the artichokes and peas. Add a small amount of water from the tin of peas and simmer for a couple of minutes.

Serve hot, garnished with slices of hardboiled egg.

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