Artichokes with prosciutto made in Spain!
What do artichokes have to do with italian prosciutto made in Spain?
Well, in the first place, nothing!
But with a first… bite, everything!
Rich flavour, sweetness and lots of bread diving into the sauce, are the key points of this dish which comes from Spain, as Chef Vaggelis Driskas informs us in the Gourmet magazine. That’s why he suggests using jamon and prosciutto comes next, if you can’t find any –as myself. Don’t worry, prosciutto is absolutely fine and as for the artichokes’ peeling, check out Xanthi’s directions at her blog “Asproula’s recipes”!
- 12 artichokes peeled and cut in 2 or 4 pieces if they are big
- Potatoes cut in big cubes (optionally)
- 2 finely chopped onions
- 2 smashed garlic cloves
- 2 cups of chicken broth (or water)
- 8 slices of jamon (or prosciutto) cut in small pieces
- ½ cup heavy cream
- 2 egg yolks
- 1 tbsp corn flour
- Olive oil
- Salt, pepper
- 2 tbsp chopped parsley (optionally for garnishing)
1. In a big pot, heat olive oil and let the onions, the garlic and the artichokes brown
2. Pour the broth (or water), salt and pepper and boil in medium heat and without a lid for ½ hour. If you add potatoes, pour them too in the pot.
3. Put the jamon or prosciutto pieces to a small frying pan without any grease and let it sauté for a while. Let it aside.
4. Mix heavy cream with the egg yolks and corn flour in a bowl and pour it into the pot with the cooked artichokes.
5. Pour jamon or prosciutto also and carefully mix so as not the artichokes melt. Leave on heat for 2-3’. Switch off the heat, take big spoonfuls of the creamy artichokes on a plate and dive into the sweet sauce with fresh bread!
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