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Alcachofas con Jamon

Name: Alcachofas con Jamon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Spanish
Ingredients: 400 g artichoke hearts, drained; 80 g Iberian ham, diced; 3 garlic cloves, thinly sliced; 30 ml olive oil; 60 ml dry white wine; 10 g flat-leaf parsley, finely chopped; 10 ml lemon juice; 1 g fine salt; 1 g black pepper

Tender artichoke hearts are quickly sautéed with fragrant garlic and salty Iberian ham, then finished with a splash of white wine and fresh parsley. The result is a simple, elegant tapa with savory depth, bright acidity, and silky olive-oil-coated vegetables.

20 min

2 servings

285 kcal

Spanish

Ingredients

Salteado de alcachofas

400 gartichoke hearts, drained
80 gIberian ham, diced
3garlic cloves, thinly sliced
30 mlolive oil
60 mldry white wine
10 gflat-leaf parsley, finely chopped
10 mllemon juice
1 gfine salt
1 gblack pepper

Instructions

1
Drain the artichoke hearts well and pat them dry with kitchen paper. If they are large, cut them into halves or quarters so they cook evenly. Dice the Iberian ham, slice the garlic thinly, and finely chop the parsley.
2
Heat a wide frying pan over medium heat and add the olive oil. Add the sliced garlic and cook for 30-45 seconds until fragrant and just beginning to turn pale gold; do not let it brown deeply or it will taste bitter.
3
Add the diced Iberian ham and sauté for about 1 minute, just until it starts to render a little fat and perfume the oil.
4
Add the artichoke hearts and sauté for 4-5 minutes, turning occasionally, until they are lightly golden on some edges. If the pan looks crowded, spread them out as much as possible so they sear rather than steam.
5
Pour in the white wine and lemon juice. Let the liquid bubble briskly for 2-3 minutes until mostly reduced and the artichokes are glazed. Season with the black pepper and add the salt only if needed after tasting, since the ham is already salty.
6
Turn off the heat, sprinkle over the chopped parsley, and toss everything together. Serve immediately while hot, spooning any pan juices over the top.

Nutrition per serving

285 kcal

Calories

11g

Protein

12g

Carbs

20g

Fat

Fiber

Notes

•For the best texture in a quick beginner recipe, use good-quality canned or jarred artichoke hearts rather than whole fresh artichokes.
•If using very salty ham, rinse is not recommended; instead, reduce or omit the added salt.
•This dish is excellent as a tapa, or served with crusty bread, fried eggs, or alongside roast chicken or fish.
•A splash of stock can replace part of the wine if you want a softer, less sharp finish.

Background

Alcachofas con jamon is a classic Spanish tapa, especially associated with central and southern Spain where artichokes are widely cultivated. The dish reflects a hallmark of Spanish home cooking: making a few strong ingredients—olive oil, garlic, cured ham, and seasonal vegetables—taste deeply savory with minimal fuss.

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