A hearty and elegant dish featuring artichokes, peas, and Serrano ham, embodying the robust flavors of Catalan cuisine.
55 minutes
A hearty and elegant dish featuring artichokes, peas, and Serrano ham, embodying the robust flavors of Catalan cuisine.
Large Onion, chopped
each
tablespoons
Jamón Serrano Or Prosciutto, sliced, cut into small pieces
0 lb
Garlic Clove, finely chopped
each
Tomatoes, peeled and chopped
each
teaspoons
Brandy
cups
each
Thyme Or Oregano Sprigs
each
Mint Sprigs
each
Frozen Artichoke Bottoms, defrosted
0 oz
cups
to taste
Peas, or defrosted frozen peas
cups
1. Sauté the Onion
Heat two tablespoons of olive oil in a wide skillet over medium heat. Add the chopped onion and sauté for about 20 minutes, until it softens and begins to take on a bit of color.
2. Cook the Ham and Garlic
Add the sliced jamón serrano or prosciutto to the skillet and cook for around 30 seconds, just until it starts to brown lightly. Stir in the finely chopped garlic, and cook until its aroma fills the air, which should only take a few moments.
3. Add Tomatoes and Sugar
Add the chopped tomatoes and a teaspoon of sugar. Cook this mixture for about 10 minutes, allowing the tomatoes to reduce to a paste.
4. Pour in Brandy and Add Spices
Pour in the brandy and add the cinnamon stick along with the thyme or oregano and mint sprigs. Allow the brandy to cook off slightly.
5. Add Artichokes and Stock
Place the artichoke bottoms or hearts into the skillet. Pour enough chicken stock to cover the artichokes halfway. Season with a pinch of salt, cover the skillet, and let it cook for 10-15 minutes until the artichokes are tender.
6. Add Peas and Finish Cooking
Add the peas to the skillet and continue cooking for another 5-10 minutes, until the peas are soft and everything is well combined.
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