Roasted Artichokes with Serrano Ham and Marcona Almonds
Servings
4people
Servings
4people
Ingredients
  • 2in artichokescleaned and restingacidulated lemon water (see tip)
  • 1 Tbsp finely chopped garlic
  • 2 Tbsp picked thyme leaves
  • 2 Tbsp Marcona almondsroughly chopped
  • 1oz serrano hamfinely diced (see tip)
  • 1tsp Tbsp + 1extra-virgin olive oildivided
  • 1 Tbsp finely chopped parsley
Instructions
  1. Preheat oven to 400 F. Follow tip directions for cleaning artichokes and storing them in acidulated lemon water.
  2. In small bowl, combine garlic, thyme, almonds, and ham; set aside.
  3. Partially fill large saucepan with fresh water and bring it a boil. Reduce to a simmer and drop artichoke halves into water. You can also transfer the lemon wedges. Simmer until just tender, about 5 to 7 minutes. Drain and pat dry.
  4. In cast iron skillet, heat 1 Tbsp olive oil and place artichoke halves face down. Cook for 3 to 5 minutes on one side until browned. Remove artichokes to cutting board. Fill each half with ham and almond filling. Return artichokes, filled side up, to skillet and drizzle remaining 1 tsp olive oil over filling. Place skillet in preheated oven and roast for 20 minutes. Remove dish from oven, sprinkle with chopped parsley, and bring to the table.
  5. To eat, gently pull leaves from the body of the artichoke and pile filling on with a fork, before consuming and eating the fleshy base of the leaf by pulling it through your slightly closed teeth. Discard fibrous exteriors of the leaves. As you make your way to the center of the artichoke, you can consume the heart, which is soft and tender.
Recipe Notes

Per serving: 152 calories; 8 g protein; 10 g total fat (2 g sat. fat); 10 g total carbohydrates (1 g sugars, 5 g fiber); 394 mg sodium