Artichokes With Jamon Trevelez And Alioli Recipe

1. 1

   Cut the stem 'bark' off each stem and with kitchen scissors, trim the tips of the bottom few rows of leaves, leaving any 'softer' smaller leaves intact.

2. 2

   In a large saucepan (with lid) place the trimmed artichokes into boiling well-salted water with the juice and squeezed peel of the lemon, bring it back to the boil and simmer for about 20 min till the base is soft when pricked with a skewer.

3. 3

   Naturally, this time will vary for the size of the head of artichoke you are cooking.

4. 4

   The lemon will prevent discoloration of the flesh.

5. 5

   You should be able to pull off an inner leaf (not an outer one) as a guide to whether the flesh is cooked sufficient.

6. 6

   When cold sufficient to handle, scoop out the hairy inner 'choke' with a tsp.

7. 7

   and throw away it.

8. 8

   Halve each artichoke.

9. 9

   Season with sea salt and grnd pepper.

10. 10

    Serve each artichoke with a dressing of alioli which has the ham stirred and mixed into it.

11. 11

    Alioli:Use an electric food processor, fitted with a chopper or possibly blender blade.

12. 12

    Place the garlic and breadcrumbs in the blender and chop coarsely.

13. 13

    Next, add in the yolks, salt and Dijon and keeping the motor running, pour the oil into the blender in a steady stream till the mix is thickened.

14. 14

    Test for seasoning and if okay, refrigeratein the fridge for 1 hour to let the flavours develop.

15. 15

    NOTES : Allow 3 small artichokes per person

* Per serving · 4 servings · Values may vary.