Peel the outside leaves of the artichokes, cut the tips, 

and rub with lemon so that they don’t turn dark. Scrape the stems with a knife and rub with lemon. Boil the artichokes and the stems in water with salt and a bit of lemon juice, for about 25 min.

Fry half the ham gobbets in olive oil, take out and fry the chopped onion and the garlic cloves in the same oil. Add the mushrooms and the boiled stems. Cover with the chicken stock, boil for a couple of minutes and then put in the mixer and make into a sauce.

Dry the artichokes and put in a dish, add the rest of the ham gobbets and cover with the sauce.

Serve very hot.

(For 6 people):

  • 12 artichokes
  • 1 cup of chicken stock
  • 100 gr. Iberico ham gobbets
  • 2 or 3 big mushrooms
  • 6 spoonfuls of olive oil
  • 1\2 onion
  • 2 cloves of garlic
  • 1 lemon
  • Parsley
  • Salt and pepper