Thistle with artichokes and serrano ham Cardos con alcochofas y jamón serrano



 Ingredients for 4 people: 

 - 8 meduim sized artichokes.

 - 1 whole thistle.

 - 50 gr. of serrano ham.

 - 2 garlic cloves.

 - 1/2 a lemon.

 - 1 spoonful of flour.



Wash the thistles thoroughly and remove the outer layer or any leaves. Cut the stems into pieces approximately 3 centimetres long and put them in water with a little bit of  squeezed lemon juice so that they don't blacken.

As for the artichokes, remove the outer, tougher leaves and cut them up so that all you're left with is the heart (the lighter green part in the middle).

Put the artichoke hearts in water with lemon too.

In separate saucepans put water with salt to boil, in the saucepan for the thistles, add a spoonful of flour too.

When the water is boiling add the artichokes and the thistles to their separate saucepans (thistles in the saucepan with flour) and allow them to cook.

20 minutes will be enough for the artichokes, but the thistles will need a little bit longer, dependiong on how hard they are of course. You should keep testing them until they are soft enough for your taste.

Once both vegetables are cooked pour away the boilong water and replace it with cold water to cool them down and drain well.

In a saucepan, with 4 spoonfuls of olive oil, lightly fry the garlic cloves, before they golden add the ham, diced or in thin strips, and the thistles and the artichoke hearts. 

Sautée for a couple of minutes and then it is ready to serve.


If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00