How to make
We are all familiar with the beneficial properties of artichokes. It is a valuable source of vitamins, minerals and antioxidants and it is also very tasty.
In this recipe, we will prepare it in a healthy way and combine it with shrimp and jamon.
For the artichoke with shrimp and jamon in a delicate cream recipe, first, we need clean the artichoke, so that we can start with the preparation of the delicate cream, which we will prepare with some of them.
Choose large pieces of the vegetables from the market, which are fresh and with longer stems, because we will need them too. There are 6 servings, but just in case, buy 7 of the delicious vegetables.
Prepare two bowls of cold water, put a sprig of parsley in each and squeeze half a lemo. It will prevent the artichoke from darkening and oxidizing.
Peel the outermost hard leaves and set them aside, so that you can prepare a healthy decoction.
Cut 1-2 fingers from the top, as well as the stems - keep them.
Put the top parts in the bowl of water.
Cut the stems from the surface layer and dip them in the other bowl.
Again, take one by one of the artichokes, which have been already cleaned from the outermost layer of leaves and peel another 2-3 or more layers of leaves, until you reach a very tender core. Add the separated leaves to the stems and place the cores back into their bowl.
Chop the leeks and one clove of garlic. Peel and dice the potatoes.
Stew everything in olive oil for 4-5 minutes and make sure to stir often.
Add the leaves and stems, which are cut if they are very long and the parsley stalks and as much salt as you like. Stew for another 2-3 minutes and pour the water. The amount of added leaves should be 400 g, so if they are not enough, add the seventh artichoke (cleaned and chopped).
Boil under a lid for 25 minutes.
During this time, steam the cores - about 20 minutes, so that they don't soften too much. If you use smaller vegetables, reduce the time. You can also cook them in the microwave for a short time by adding a little olive oil and salt, but I prefer the healthier option - to steam them.
Transfer the boiled vegetables for the cream along with the liquid into a blender and blend them for 2 minutes at maximum speed. This needs to be done, in order to make a really fine cream without any bits in it. If you still fail to achieve this, because your appliance has limited capabilities, simply strain the mixture to remove the larger remaining particles.
Heat two teaspoons of olive oil over medium heat and add the remaining two cloves of garlic, which are cut into slices. When they release their aroma and start to turn slightly golden, remove them from the heat and pour the diced jamon. Stir, so that it cooks in the heated fat and transfer into a bowl.
In the same pan, seal the peeled shrimp with a little salt on both sides for a minute.
Serve with 1-2 artichoke cores, 1-2 shrimp in each portion, sprinkle with the jamon and garlic and pour the cream on the side.
Enjoy your meal!
