Jambon de Bayonne, Baby Artichokes and Arugula

Name: Jambon de Bayonne, Baby Artichokes and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 2 tablespoons olive oil; 1/2 medium onion, peeled and chopped; 4 cloves garlic, peeled and lightly smashed under the blade of a heavy knife; 1 teaspoon black peppercorns; 1/2 teaspoon fennel seeds; 1/2 cup white wine; 1/4 cup fresh lemon juice (about 2 lemons); 12 baby artichokes; Salt and ground pepper to taste; 2 bunches arugula, washed and dried; 12 thin slices jambon de Bayonne or prosciutto, torn into bite-size pieces; 4 ounces Parmigiano-Reggiano cheese, shaved thin

Servings: persons

3/4 cup plus 2 tablespoons olive oil
1/2 medium onion, peeled and chopped
4 cloves garlic, peeled and lightly smashed under the blade of a heavy knife
1 teaspoon black peppercorns
1/2 teaspoon fennel seeds
1/2 cup white wine
1/4 cup fresh lemon juice (about 2 lemons)
12 baby artichokes
Salt and ground pepper to taste
2 bunches arugula, washed and dried
12 thin slices jambon de Bayonne or prosciutto, torn into bite-size pieces
4 ounces Parmigiano-Reggiano cheese, shaved thin

1
In a medium saucepan over medium heat, heat 2 tablespoons of the olive oil and sweat the onion and garlic until tender, 5 to 7 minutes.
2
Add the peppercorns and fennel seeds, and cook for 2 minutes.
3
Add the white wine and remaining 3/4 cup olive oil and simmer for 20 minutes.
4
Fill a bowl with water and add 2 tablespoons of the lemon juice.
5
Cut off artichoke stems.
6
Remove the outermost leaves by rotating the artichoke against the blade of a sharp knife.
7
Trim off any leaves still attached to the bottoms.
8
Cut the top third off each artichoke and discard.
9
As you finish each artichoke, place immediately in the water bath.
10
The citric acid will help retard discoloration (oxidation).
11
After the olive oil mixture has simmered for 20 minutes, strain it into a clean saucepan, discard spices, and return liquid to medium heat.
12
Add the artichokes and cook, uncovered, stirring occasionally, until the artichokes are completely tender, 30 to 40 minutes.
13
Transfer artichokes to a bowl.
14
Cover bowl with plastic and refrigerate until ready to compose the salad.
15
Strain 1/2 cup artichoke cooking liquid into a measuring glass.
16
Discard the rest.
17
To this whisk in remaining 2 tablespoons lemon juice a little at a time.
18
Taste, and season with salt and pepper.
19
Add more lemon juice if necessary: vinaigrette should be well balanced and not too acidic.
20
Toss arugula with half the vinaigrette and plate.
21
Drape pieces of ham over greens.
22
Slice each artichoke in half and scatter pieces over greens and meat.
23
Finish salads with shavings of cheese and vinaigrette.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup plus 2 tablespoons olive oil, 1/2 medium onion, peeled and chopped, 4 cloves garlic, peeled and lightly smashed under the blade of a heavy knife, 1 teaspoon black peppercorns, and more.

Yes, Jambon de Bayonne, Baby Artichokes and Arugula falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!