Artichokes With Wild Mushrooms, Truffle And Serrano Ham

Let's Cook

1. Step 1.

   Prepare the artichokes: pull off the lower, outer, and discolored leaves. Trim the stems to form a flat base so the artichokes stand upright. Cut off about a quarter to one-third of the top leaves straight across. Rub cut surfaces with lemon juice to prevent browning.

2. Step 2.

   Stand the artichokes on their flat bases in a non-reactive saucepan. Add water to a depth of about 5cm/2in, the juice of 1 lemon, and season with salt and pepper. Cover and gently simmer for 15–20 minutes until tender. Once cooked, quarter the artichokes and scoop out the hairy chokes with a spoon. Set aside.

3. Step 3.

   While the artichokes simmer, heat 4 tbsp olive oil in a large frying pan over medium heat. Add the finely chopped onion and crushed garlic and sauté until softened, about 2–3 minutes.

4. Step 4.

   Add the cleaned and chopped mixed wild mushrooms and diced Serrano ham to the pan. Cook for 1–2 minutes, stirring occasionally.

5. Step 5.

   Sprinkle 1 tbsp plain flour over the mushroom mixture and stir well to coat. Cook for about 1 minute.

6. Step 6.

   Pour in 120ml dry sherry or white wine and 150ml vegetable stock. Stir and cook for about 2 minutes, until the sauce thickens.

7. Step 7.

   Add the artichoke quarters and juice of 1 lemon to the pan. Warm through, stirring gently, for 1–2 minutes.

8. Step 8.

   Scatter with truffle slices (if using) and chopped chives. Season with salt and pepper to taste. Serve immediately.