Artichokes with Aljomar Iberico Ham

Ingredients

• 80 g butter
• 120 g Aljomar ham
• 50 ml oil
• 1200 ml broth
• 900 g boiled artichoke
• 70 g ham
• 75 g flour
• 5 g garlic
• 12 ml Alma de Jerez Extra Virgin Olive Oil

Method 

For the artichoke 

Prepare acidulated water. For every litre of water, add 4g of ascorbic acid, where we will submerge and boil the artichokes to prevent them from discolouring, or oxidizing. To clean artichokes, remove the outermost green leaves until the innermost pale yellow leaves are exposed. 

Use a paring knife to remove the base, slicing downwards to cut off the outmost layer of the stem and the fibres, leaving about a half centimetre of the stem just above the heart. Cut the remaining piece in half lengthwise. 

Use a grapefruit spoon to remove the hairy portion covering the choke and place piece in the acidulated water. Boil in the water with a dash of salt for approximately 7 minutes, depending on the thickness and size of the artichoke, then remove and submerge immediately into ice water.

For the ham velouté 

Add oil and finely chopped ham (70 g) to hot saucepan. Brown the ham until dried and add minced garlic. Sauté a few second and add flour. Whisk well for one minute. Add your heated broth and reduce the velouté until it reaches a creamy consistency. 

Add artichokes and cook an additional 2 minutes. Add butter. Stir until melted and remove from heat. Add parsley, chives, 120 g of ham and the Alma de Jerez olive oil. 

Adjust seasoning with salt to taste.