(+34) 913 497 100



Artichokes with Ibérico ham slices


To prepare the artichokes take a bowl of cold water with the juice of one lemon half added. Trim away the artichoke leaves down to the heart, scrape out the hairy choke and immerse the artichoke heart in lemon water to prevent discoloration. 

Bring a pan of salted water to the boil and add the rosemary, garlic, bay leaf and thyme. Squeeze in the juice from the other lemon half and bring to the boil. Drain the artichokes and add to the pan. 

Lower the heat to a simmer and cook until tender, about 15-20 minutes. Remove the artichoke hearts with a slotted spoon and leave to cool. Cut into wedges, season with salt and set aside. 

Heat the Spanish extra virgin olive oil in a frying pan; add the artichoke hearts and sauté over a medium heat until tinged golden brown at the edges.  

Arrange the Ibérico ham thin slices on top and serve.

Preparation: Sonia Fuentes/©ICEX.

Spanish recipe: Artichokes with Ibérico ham slices. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 101
Energy (kJ): 422
Protein (g): 4.64
Fat (g): 6.78
Carbohydrates (g): 4.96 
Fibre (g): 0.73
Thiamin (mg) : 0.11
Phosphorus (mg) : 54.08
Vitamin E (mg): 0.82

Close cookie popup


Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".