How to make
Clean the artichokes by removing the outer leaves, so that only the tender core remains.
In most recipes it says to remove the inner moss part, but if the artichoke is fresh, there is none and you do not need to. The moss appears when the vegetables have stayed for too long on the stand in stores or may be of such variety.
For our recipe, we have to make a hole or an indentation in the middle of the artichokes, so we either carve out the inside with a spoon if there are hairs, or just by squeezing, make an opening.
It is important to work with gloves, because in our fingers can get colored.
Also prepare a bowl of water and lemon juice in advance. Immediately after cleaning each artichoke, dip it in the lemon water, so that it does not darken.
Peel the handles, so that only their core remains, which is great and also edible. In this case, we will use it for the filling. If you buy an artichoke without handles, then take 5 pieces and only peel the fifth, chop it and use it for the stuffing.
Finely chop the garlic, parsley and jamon. Mix them with the chopped handles of the artichoke, half of the olive oil, salt and a spoonful of lemon juice. Fill the holes of the artichokes with the mixture.
Place them in the basket of the steam cooking device with the openings facing down. You can simply use a metal container with holes and in another larger container you can put about 1 1/5 cups (300 ml) of water, wine and dried vegetables. They will flavor the vegetables while cooking in steam or water bath.
Cook for 30 minutes. The artichoke should soften well, but not fall apart.
Serve this gorgeous dish - artichokes with garlic, parsley and jamon serano, drizzled with the remaining olive oil, flakey salt - Maldon and more fresh parsley.
Enjoy your meal!
