If you have good artichokes and Aljomar Iberian Ham, you already have an excellent recipe, with instructions from Martín Berasategui. Exquisitely simple: Artichokes with Aljomar Iberian Ham.
Ingredients
- 80g of butter
- 120g of Aljomar Iberian Ham
- 50ml of oil
- 1200ml of broth of the day
- 900g of cooked artichoke
- 70g of ham
- 75g of flour
- 5g of garlic
- 12ml of sherry soul oil
Preparation of Artichokes with Aljomar Iberian Ham
For the artichoke
Prepare a bath of water and ascorbic acid. Use 4 grams of ascorbic acid per liter of water, in which you will submerge the artichokes to prevent them from oxidizing. To clean them, the first thing you will do is remove the outer leaves until the bottom part is yellow, not green.
With the lace, we will turn the entire head part towards the stem, removing the entire outer part and the fibers.
With a knife, we cut the artichoke leaves, leaving half a centimeter above the heart, and with the spherification spoon, we empty the artichoke of all the hairs inside, and preserve them in ascorbic acid.
Cook in water with a little salt for approximately 7 minutes, depending on the thickness and size of the artichoke, and cool with ice water.
For the ham velouté
Place the oil and finely chopped ham (70g) in an AMC saucepan. Brown the ham until it is completely dry, then add the finely chopped garlic. Cook for a few seconds, then add the flour and mix well with a whisk for 1 minute.
Add the previously boiled stock and reduce the velouté until it reaches a coating consistency. Add the artichokes and cook for another 2 minutes. Add the butter and, once melted, remove from the heat and add the parsley, chives, 120g of ham, and the sherry infused oil.
Adjust the salt if necessary.
