Ingredients

• Artichokes – Fresh artichokes are the best option, but if you can’t find good ones, you can use frozen artichoke hearts. Avoid using canned artichoke hearts in brine.
• Garlic cloves – Use fresh garlic cloves for the best taste. Avoid pre-minced garlic.
• White onion – You can also use a yellow onion if necessary. Avoid using onion powder.
• Serrano ham bits – If you can’t find Serrano ham, you can also use Italian Parma ham.
• White wine – I like to use Spanish Rueda (or Verdejo) for this recipe. It is a fruity and slightly sweet wine. If you can’t find any Rueda or Verdejo wine, use a wine with a similar profile. Avoid overly sweet wines since the final dish could become too sweet.  
• Olive oil – Don’t use another type of oil since it would change the flavor of the dish.
• Fresh parsley – Optional, but I like to include it for a pop of green and some freshness. Instead of parsley, you can add fresh, finely chopped chives.
• Salt – Adjust the amount of salt to taste.
• Black pepper – Use freshly cracked pepper for the best taste.

Recipe Tips

• Make this dish when artichokes are in season for the best flavor and tenderness.
• Cook the onions and garlic until soft and golden before adding the serrano ham bits. This ensures the onions and garlic develop their flavor without overcooking the ham.
• Use ham cut into small cubes. If you can’t find Serrano ham or Parma ham, good-quality thick bacon can be used as a substitute (but it will change the flavor).
• Keep in mind that serrano ham is salted and cured, so its flavors intensify when cooked and it can become hard and too salty quickly.
• Some people like to drizzle lemon juice on the raw, cut artichokes to prevent browning, but I don’t mind browned artichokes. I’d rather have browned artichokes than a sour final dish, but you can add it if you prefer.
• Don’t clean the pan after removing the onion, garlic, and ham mixture. Sautéing the artichokes in the same pan creates a more intense flavor.
• Serrano ham can be quite salty, so go easy on the salt. You can always add more at the end.
• Serve the artichokes with a side of crusty bread to soak up the delicious white wine sauce.

How to Make Alcachofas con jamón Serrano – Step by Step Instructions

First, prepare the artichokes. Peel the deep green outer leaves and discard. Stop when you reach the paler green leaves.

Then cut the tip of the artichoke to remove the remaining hard bits. Cut the stem but leave some at the base and peel the remaining stem.

Next, cut the artichokes in half, and using the tip of a knife, remove the “hairs”.

Finally, cut the artichokes in half again.

Next, peel and thinly slice the onion as well as the garlic. And chop the fresh parsley.

Heat half of the olive oil in a frying pan over medium-low heat. Then add the onion and garlic. Season with a bit of salt and cook over medium-low heat until browned and fragrant.

Then add the serrano ham bits and brown gently over low heat until they change color and release some fat. Remove everything and set it aside in a bowl.

Next, add the rest of the olive oil and the artichoke slices to the same pan. Cook over medium-high heat for a couple of minutes on each side.

Watch carefully to avoid burning. Work in batches if needed.

Now add back the cooked onion, garlic, and serrano ham bits, and mix well. Season with freshly cracked black pepper.

Then add the white wine and simmer on low heat until the artichokes are tender and the sauce has reduced. Taste and adjust the salt if needed.

Serve the artichokes with ham right away, garnished with freshly chopped parsley (optional) and a side of crusty bread to soak up the sauce. Enjoy!