Alcachofas con Jamon

Nutrition · per serving

Steps

1. 1

   Drain the artichoke hearts well and pat them dry with kitchen paper. If they are large, cut them into halves or quarters so they cook evenly. Dice the Iberian ham, slice the garlic thinly, and finely chop the parsley.

   400 g artichoke hearts, drained80 g Iberian ham, diced3 garlic cloves, thinly sliced10 g flat-leaf parsley, finely chopped
2. 2

   Heat a wide frying pan over medium heat and add the olive oil. Add the sliced garlic and cook for 30-45 seconds until fragrant and just beginning to turn pale gold; do not let it brown deeply or it will taste bitter.

   30 ml olive oil3 garlic cloves, thinly sliced
3. 3

   Add the diced Iberian ham and sauté for about 1 minute, just until it starts to render a little fat and perfume the oil.

   80 g Iberian ham, diced
4. 4

   Add the artichoke hearts and sauté for 4-5 minutes, turning occasionally, until they are lightly golden on some edges. If the pan looks crowded, spread them out as much as possible so they sear rather than steam.

   400 g artichoke hearts, drained
5. 5

   Pour in the white wine and lemon juice. Let the liquid bubble briskly for 2-3 minutes until mostly reduced and the artichokes are glazed. Season with the black pepper and add the salt only if needed after tasting, since the ham is already salty.

   60 ml dry white wine10 ml lemon juice1 g black pepper1 g fine salt
6. 6

   Turn off the heat, sprinkle over the chopped parsley, and toss everything together. Serve immediately while hot, spooning any pan juices over the top.

   10 g flat-leaf parsley, finely chopped

Origin & History

Alcachofas con jamon is a classic Spanish tapa, especially associated with central and southern Spain where artichokes are widely cultivated. The dish reflects a hallmark of Spanish home cooking: making a few strong ingredients—olive oil, garlic, cured ham, and seasonal vegetables—taste deeply savory with minimal fuss.