Artichoke Hearts, Tomato and Ham Salad Recipe

Spanish classic recipe
Yield: 8    Preparation Time:     Cooking Time:
Baby artichokes served with Serrano ham and plum tomatoes. Drizzled with a parsley oil. Served as a main-course salad.


16 baby artichokes
16 slices Serrano ham or jamon iberico
8 large ripe plum tomatoes
2 tbsp olive oil
3 lemons, halved
1 garlic clove
300 ml olive oil
100 g fresh flat leaf parsley
squeeze of lemon juice
sea salt
freshly milled black pepper

Recipe Instructions

Prepare the dressing
Remove large stalks from parsley. In a blender put the parsley, 300 ml olive oil, garlic clove, squeeze of lemon juice and salt and pepper to taste. Blend until well mixed.

Prepare the vegetables
Halve the tomatoes and put on a wire rack above a baking tray and season with sea salt. Leave for 20 minutes, turn over, then leave to drain. Bake in a hot oven for 30 minutes. Meanwhile peel the tough outside leaves of the artichokes. Cut the stems off, and cut the top off each one. Cut each artichoke in half length-wise and rub all the cut surfaces with lemon halves. This will prevent the artichokes turning brown. Half fill a large saucepan with water and put in the lemon halves and the artichokes. Bring to the boil, then reduce the heat and simmer for 10 minutes until tender. Remove artichokes and drain before putting under running cold water until they are cold. Drain well and dry with kitchen roll.

Complete salad
In a large saucepan heat 2 tbsp oil until very hot. Add the artichokes, stirring well until artichokes are covered in oil. Cook until artichokes are charred. Put aside. Fry the ham in a little oil.

Assemble the ingredients on a plate and drizzle with the parsley oil.