Stuffed Artichokes with Iberian Ham and Asparagus
These stuffed artichokes with Iberian ham and asparagus are a delicious Mediterranean treat. Slowly cooked until tender, filled with a creamy mix of potato, mushrooms, and asparagus, and finished with a flavorful sauce of cooking cream and sobrasada or foie. Perfect as a starter or side dish for a special occasion!
Servings people
Ingredients
- 8 artichokes (medium-sized)
- 1 potato (large)
- 1 onion (finely chopped)
- 100 g Iberian ham (cut into small pieces)
- 100 g green asparagus (cut into pieces)
- 100 g mushrooms (cut into small pieces)
- 200 ml cooking cream
- 50 g sobrasada (or foie as an alternative)
- olive oil (extra virgin)
- handful parsley (minced meat, optional for garnish)
- salt (to taste)
- pepper (to taste)
Instructions
Preparation
- Chop 1 onion and cut 100 g Iberian ham into small pieces. Cut 100 g mushrooms into very small cubes and 100 g green asparagus into very thin slices. Peel 1 potato and cut into very thin slices.
- Remove the outer tough leaves from the 8 artichokes and cut off the stems. Remove the inner choke so the artichoke becomes hollow. Place them in water with lemon juice to prevent discoloration.
Cooking
- Heat a generous amount of olive oil in a large pan over low heat to about 80 °C. Place the artichokes with the open side down and let them cook slowly for about 60 minutes. They should become soft, but not fried. Turn them occasionally.
Filling mixture
- Heat a layer of about 1 cm of olive oil in a frying pan and slowly cook the potato slices until soft. They should not brown or become hard. When the potato slices are cooked, drain the oil, but leave a little behind. Break the slices into smaller pieces with a spatula. First add the mushrooms and when they have shrunk, add the asparagus. Cook everything until the asparagus is tender-crisp. Finish with pepper and salt and set aside.
Sauce
- Sauté the onion in the same pan and, when the onion is translucent, add 200 ml cooking cream and let it warm on low heat. Add 50 g sobrasada and let it melt into the cream. Mix everything well and let the sauce thicken. If you do not use sobrasada, you can add foie for a milder flavour. Puree the sauce with a hand blender until smooth.Mix the cream sauce with the filling mixture, add the Iberian ham and stir well. Taste and optionally add pepper. Be careful with salt as the ham is already salty.
Finishing the artichokes
- Fill the cooked artichokes with this mixture and place them in a baking dish. Preheat the oven to 180°C. Place the stuffed artichokes in the oven and bake them for 10-15 minutes until they are nicely golden brown.
To serve
- Serve the artichokes warm, optionally garnished with the chopped handful parsley.
Nutrition
Calories: 452kcalCarbohydrates: 43gProtein: 18gFat: 26gSaturated fat: 14gCholesterol: 70mgSugars: 8g
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