Spanish food is a top three food for me for their tapas. I could eat tapas all day every day and I would never get sick of it. From their potatoes to their charcuturie, the flavors are always on point. And one food they do great are vegetables. They are always simple ingredients that are incredibly flavorful which I appreciate. Much like these saffron and Iberico jamon braised artichokes. We are in peak artichoke season currently, so it is time to cook these!
Key Ingredients & Substitutions:
- Artichokes – The star of the dish. Must be whole cleaned artichokes for this recipe.
- Lemons – Keeps the artichokes from browning and adds brightness. White wine vinegar works as a substitute.
- Olive Oil – The base for sautéing and adds richness. Avocado oil works as a neutral swap.
- Onion – Builds the flavor base. Shallot is a great mild substitute.
- Garlic – Adds depth and aroma. Garlic powder can work in a pinch.
- Dry Sherry Wine – Gives the dish its signature savory, nutty flavor. Dry white wine or dry vermouth can substitute.
- Iberico Jamón – Adds salty, savory depth. Pancetta or bacon work well too.
- Saffron – Adds floral color and aroma. A pinch of turmeric can mimic the color if needed.
How to clean the artichoke to the hearts:
- Pick off all the outer leaves until you reach the inner ones that look yellow and the shape of an acorn.
- Cut off the upper 3rd of the leaves to get down to the choke.
- Trim the stem by 1/3rd. The end is more fibrous and less edible.
- Trim away the green outer base until you reach the yellow inside, do this with a pairing knife and peeler.
- Trim the outer layers of the stem with a peeler or paring knife.
- Use a spoon to scoop out the hairy looking choke in the middle of the artichoke. This part is not edible.
- Leave in lemon water to stop the artichoke from browning until it is ready to stuff.
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Spanish Saffron & Iberico Artichokes
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Serves: 3
Ingredients:
- 4 artichokes, cleaned (see above for details how)
- 2 lemons
- Salt to taste
- 1/4 cup olive oil
- ½ onion, diced
- 5 cloves of garlic, minced
- 2 cups dry sherry wine
- ½ cup diced jamon serrano or prosciutto
- 1/4 tsp saffron
- 2 Tbsp minced parsley
Preparation:
STEP 1.
Clean the artichokes down to the hearts and place in a bowl of water with juice from two lemons. See above on tips for cleaning artichokes.
STEP 2.
In a pot over medium heat, add the olive oil. Once hot, sear the artichokes cut side down. Sear for 3-5 minutes until they are golden. Set aside.
STEP 3.
In the same pot add the onion. Saute until cooked through, stirring as you go and salting. Takes around 5-8 minutes. Stir in the garlic and saute until cooked through, 2 minutes.
STEP 4.
Deglaze the pot with sherry and bring that up to a simmer. Reduce by half and then stir in the chicken stock. Add the jamon, saffron and parsley. Season with salt to taste and bring the liquid up to a low bubble. Add the artichokes back and top with a lid. Simmer on low for 20-30 minutes, until the artichoke is fork tender. Add more liquid if needed.
STEP 5.
Turn off the heat and serve the artichokes with the jamon and onion sauce.
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