📝 About This Recipe
A cornerstone of Spanish home cooking, Alcachofas con Jamón is a masterclass in balancing the earthy, slightly bitter profile of fresh artichokes with the salty, nutty richness of cured ham. Originating from the fertile riverbanks of Navarra and Murcia, this dish celebrates the transition of seasons with a silky, emulsion-like sauce born from garlic, olive oil, and a touch of cooking liquor. It is a sophisticated yet rustic tapa that embodies the heart of Mediterranean vegetable cookery.
🥗 Ingredients
The Artichokes
- 12 pieces Fresh Artichokes (medium-sized, firm, and heavy for their size)
- 1 Lemon (halved, to prevent oxidation)
- 3-4 sprigs Fresh Parsley (added to the poaching water)
- 1 tablespoon Sea Salt (for the boiling water)
The Flavor Base
- 150 grams Spanish Jamón Ibérico or Serrano (diced into small cubes or hand-torn)
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality Spanish Picual or Arbequina)
- 4 pieces Garlic Cloves (finely laminated or minced)
- 1 piece Shallot (very finely diced)
- 1/2 cup Dry White Wine (such as a crisp Albariño or Fino Sherry)
- 1 teaspoon All-Purpose Flour (to help emulsify the sauce)
- 1/2 cup Artichoke Cooking Liquid (reserved from the boiling pot)
Finishing Touches
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 teaspoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet variety (dulce))
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare a 'lemon bath' by filling a large bowl with cold water and squeezing the juice of half a lemon into it. Drop the spent lemon halves into the water as well.
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2
Trim the artichokes: Snap off the tough outer leaves until you reach the pale, tender inner leaves. Trim the top 1 inch of the artichoke and peel the stem with a paring knife to reveal the tender core.
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3
Cut each artichoke into halves or quarters depending on size, and immediately rub all cut surfaces with the other lemon half before submerging them in the lemon bath to prevent browning.
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4
Bring a large pot of salted water to a boil with a few sprigs of parsley. Add the artichokes and simmer for 10-12 minutes, or until the base is tender when pierced with a knife but still holds its shape.
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5
Using a slotted spoon, remove the artichokes and set them aside. Reserve at least 1 cup of the green, flavorful cooking liquid.
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6
In a wide, shallow skillet or a traditional clay 'cazuela', heat the extra virgin olive oil over medium-low heat.
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7
Add the garlic and shallots. Sauté gently for 2-3 minutes until soft and translucent, ensuring the garlic does not brown or turn bitter.
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8
Add the diced Jamón to the skillet. Stir for 1 minute to allow the fat to render and infuse the oil with its savory aroma.
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9
Sprinkle the flour over the mixture and cook for 1 minute, stirring constantly to toast the flour slightly.
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10
Pour in the white wine or Sherry. Increase the heat to medium and let it bubble for 2 minutes until the alcohol smell dissipates and the liquid reduces.
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11
Add the reserved artichoke cooking liquid and the pinch of pimentón. Stir to create a light, silky velouté sauce.
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12
Carefully place the artichoke hearts into the skillet. Spoon the sauce over them and simmer for 4-5 minutes, allowing the artichokes to absorb the flavors of the ham and wine.
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13
Taste for seasoning. The ham is salty, so you likely won't need extra salt, but a crack of black pepper is welcome.
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14
Remove from heat and garnish generously with fresh chopped parsley. Let it rest for 2 minutes before serving to let the sauce thicken slightly.
💡 Chef's Tips
Always use fresh artichokes rather than canned if possible; the texture and 'liquor' from the boiling water are essential for the sauce. If you cannot find Jamón Ibérico, a high-quality Prosciutto di Parma is a suitable substitute, though it is less salty. To make the dish even richer, you can finish the sauce with a small knob of cold butter at the very end. Don't discard the stems! As long as they are peeled well, they are the most flavorful part of the artichoke. Avoid overcooking the artichokes in the water; they should be 'al dente' as they will finish cooking in the sauce.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or a rustic baguette to mop up the golden sauce. Pair with a chilled glass of Manzanilla Sherry or a crisp Rueda Verdejo. Serve as a warm starter followed by a traditional Spanish Omelet (Tortilla de Patatas). For a more substantial meal, top each serving with a poached egg or a fried quail egg. Accompany with a side of Marcona almonds for an authentic tapas spread.