Artichokes With Wild Mushrooms, Truffle And Serrano Ham
20m prep 30m cook 50m ready
Artichokes are paired with wild mushrooms, truffle, and Serrano ham in a savory sherry sauce. This Spanish-inspired dish makes an elegant dinner.
Ingredients
- 4 tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves crushed
- 200 g mixed wild mushrooms cleaned and chopped
- 80 g Serrano ham diced
- 1 tbsp plain (all-purpose) flour
- 120 ml dry sherry or white wine
- 150 ml vegetable stock (bouillon)
- 1 lemon juice of
- 8 thin slices fresh truffle
- 2 tbsp chopped chives
- sea salt
- freshly ground black pepper
- 8 globe artichokes
- 1 lemon juice of
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 236 mg
- Iron: 2.91 mg
- Magnesium: 46.1 mg
- Phosphorus: 198 mg
- Potassium: 670 mg
- Zinc: 1.42 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 tbsp olive oil
- 1 tbsp plain (all-purpose) flour
- 120 ml dry sherry or white wine
- 150 ml vegetable stock (bouillon)
- 8 thin slices fresh truffle
- 2 tbsp chopped chives
- sea salt
- freshly ground black pepper
- 8 globe artichokes
Prepare
- 1 medium onion, finely chopped
- Crush 3 garlic cloves
- 200 g mixed wild mushrooms, cleaned and chopped
- Dice 80 g Serrano ham
- 1 lemon, juice of
- 1 lemon, juice of
Let's Cook
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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.
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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.
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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.
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Step 4.
Add the cleaned and chopped mixed wild mushrooms and diced Serrano ham to the pan. Cook for 1–2 minutes, stirring occasionally.
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Step 5.
Sprinkle 1 tbsp plain flour over the mushroom mixture and stir well to coat. Cook for about 1 minute.
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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.
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Step 7.
Add the artichoke quarters and juice of 1 lemon to the pan. Warm through, stirring gently, for 1–2 minutes.
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Step 8.
Scatter with truffle slices (if using) and chopped chives. Season with salt and pepper to taste. Serve immediately.
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