Artichoke and Serrano Ham Stew

Winter brings us to the market very interesting ingredients with which we can make succulent recipes like this artichoke and serrano ham stew.

In Spain we can find several production points that supply our shops offering a Extraordinary quality at a good price. That is why you have to take advantage and now they are in their prime.

In addition, the consumption of artichoke, not only provides fiber to our diet also helps eliminate toxins and control cholesterol and sugar levels.

Do you want to know more about this artichoke and serrano ham stew?

To this stew you can accompany it with garnishes as simple as rice or pasta. Although it will also look good with a millet and couscous.

For the artichokes to be very tender, you have to remove all outer sheets that are harder and stay only with the heart.

You will know perfectly when you have reached the artichoke heart because the leaves are much lighter.

Don't forget to remove the tips as well. They are hard and fibrous so they can ruin your stew if you don't cut them.

El hay or fluff from the center you can easily remove it with a No products found.

So that the artichokes do not rust you have to submerge them in water with lemon. You can also put parsley but lemon works better for me. It is also more like me because with the parsley the leaves stick to the artichokes.

For the bite you can use both almonds like hazelnuts. Use the ones you like the most or the ones you have more at hand.

This artichoke and serrano ham stew keeps well up to 5 days as long as you have it stored in an airtight container in the fridge.

More information - Artichokes with potatoes and ham / Artichoke and parsley purifying broth

Adapt this recipe to your Thermomix model