Montillana Artichokes with Iberico Ham

Preparation Time: 15 Cooking Time: 40 For 4 persons

Artichokes & Iberico Ham recipe, called Montillana because uses the driest of the traditional varieties of Sherry and Montilla-Moriles fortified wines.

Recipe method:

  1. Clean the artichokes, removing tough leaves and leaving hearts very clean.
  2. Pour plenty of oil in a pan, enough to cover the artichokes, they must be submerged. Keep them at about 70˚C until golden because it slows the frying process. Take out the artichokes from the oil and put them to the side.
  3. Fry the chopped garlic until golden. Add one tablespoon of flour and beat them together.
  4. Pour a glass of white wine over the mix. Add saffron threads. Let it boil until sauce is reduced.
  5. Halfway through cooking, add the artichoke hearts and the Iberico Ham to mix the flavours and season to taste. Let it boil until the sauce is thick.
  6. To serve, pour a few drops of truffle balsamic vinegar.

Ingredients & Quantities:
500 ml olive oil
1.5 kg of artichokes
4 garlic cloves
350 gr of Iberico ham
250 ml of Fino wine
1 pinch saffron
2 pinch salt
1 tsp flour