JJAMÓN.IMES
Artichokes with Manchego cream and crisp serrano ham

JAMÓN.IM · Recipes

Artichokes with Manchego cream and crisp serrano ham

Gently cooked artichokes, a warm Manchego sauce and crisp ham combine soft textures with a toasted finish.
Servings4
Preparation25 min
Cooking45 min
Total time1 h 10 min
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Editorial illustration.

Method

Trim the artichokes

Remove tough outer leaves, peel the stems and trim the tips. Halve and remove any fuzzy choke. Keep in cold lemon water while finishing the batch.

Cook gently

Dry well, cover with oil and cook at 90–95 °C for 25–35 minutes, until a knife slides in easily. Drain.

Make the cheese cream

Warm the cream without boiling. Remove from the heat, stir in grated Manchego, rest for 2 minutes and blend. Thin with a tablespoon of milk if necessary.

Crisp and plate

Bake the ham between two sheets of baking paper at 160 °C for 10–12 minutes and let it cool. Brown the artichokes in a pan and serve over the cream with ham, almonds and parsley mixed with a little olive oil.

Suggested wine pairing

Amontillado sherry · 12–14 °C

Its dry, nutty character complements the almonds and cheese while holding its own against the artichokes.

Choose a wine for Spanish ham →

Kitchen tip: Prepare the artichokes and sauce ahead; brown, reheat and assemble just before serving.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →

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