Alcachofas con jamón y sal de trufa

Alcachofas con jamón ibérico y sal de trufa negra

I’m going to be honest with you, guys, I pretend to be a gourmet and stuff but, at home, we hadn’t ever cooked artichokes; until today.

Well, for me artichokes were those things that come in a can and that with the proper dressing (olive oil + lemon juice) are already done and, hey, they are delicious. But, what about natural artichokes? What are you supposed to do with that?

Thanks to the gastronomy gods, last summer I came across an amazing dish of artichokes with foie and I can swear that I have never ever tried anything like this again. It was in a restaurant in Dénia (Alicante) really closed to Quique Dacosta’s (it wasn’t his, I wish).

Since then, every time I go to a restaurant I ask for artichokes, not with the same luck, unfortunately. So I have decided to try them myself and, ignoring my mother’s advices (”that looks difficult” or “you have never cleaned an artichoke”), I cooked them and I succeeded (almost that restaurant level, I promise).

Alcachofas con jamón ibérico y sal de trufa negra

(English) Artichokes with Spanish Ham & Truffle Salt

  • Serves: 2
  • Level: 6-7 artichoques


  • 1 kilogram artichokes
  • 1 lemon
  • 150 grams jamón ibérico (Spanish Ham)
  • 2 tbsps. olive oil
  • 1 clove of garlic
  • Truffle Salt


  1. Clean the artichokes until you just have the heart remaining.
  2. Spread them with lemon so they don’t rust.
  3. Boil some water and cook them for 15 minutes.
  4. Drain them and fill them with some ham.
  5. In a saucepan, putt he oil with the rest of the ham and the garlic clove (minced). Stir-fry.
  6. Put the artichokes into the saucepan and add some salt. Fry until golden.
  7. When you serve them, fill them with the ham remaining in the saucepan.

Alcachofas con jamón ibérico y sal de trufa negra

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