Artichokes rank among my favorite vegetables for their distinctive, almost anise-like flavor that you won’t find in any other produce. Spain is the world’s second largest producer of artichokes, and while you can find them from September through June, January marks their peak season. This simple, classic recipe appears in homes and tapas bars across Spain—an excellent example of straightforward Spanish cooking that highlights high-quality ingredients.
INGREDIENTS
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6 artichokes
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50 g Iberico or Serrano ham, chopped
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A generous drizzle of extra virgin olive oil
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1 lemon
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1 bunch spring garlic or spring onions
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Salt and freshly ground black pepper
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1 tbsp pine nuts
Preparation
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Prepare the artichokes by trimming away the tougher outer leaves and peeling the stalk. Remove any fibrous skin and, if the artichokes are older, remove the choke (the fuzzy center). Cut each artichoke into quarters or sixths depending on size. To prevent browning, place the pieces in cold water with the juice of half a lemon.
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Heat a wide frying pan over low to medium heat and add the extra virgin olive oil. Drain the artichokes and add them to the pan, sautéing gently for about 10 minutes until they begin to turn golden and tender. Add the spring garlic or sliced spring onions (about 3 cm pieces) and the chopped ham.
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Turn the heat up to medium-high and continue to sauté for 2–3 minutes so the flavors meld and the ham releases its aroma. Add the pine nuts, season with salt and freshly ground black pepper, and sauté another 2 minutes until the pine nuts are lightly toasted. Finish with a squeeze of lemon to brighten the dish and serve immediately.
Notes: Use a good-quality extra virgin olive oil and a flavorful cured ham for the best results. If you prefer a nuttier finish, gently toast the pine nuts separately to control their color. This dish works well as a warm tapa, a side dish with fish or poultry, or as part of a mezze-style spread.