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    Catalan-Style Braised Artichokes with Peas and Serrano Ham

    clock-icon55 minutes
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    Pixicook editorial team

    A hearty and elegant dish featuring artichokes, peas, and Serrano ham, embodying the robust flavors of Catalan cuisine.

    Ingredients for Catalan-Style Braised Artichokes with Peas and Serrano Ham

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Large Onion, chopped

    each

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Jamón Serrano Or Prosciutto, sliced, cut into small pieces

    0 lb

    Substitute chevron-down

    Garlic Clove, finely chopped

    each

    Substitute chevron-down

    Tomatoes, peeled and chopped

    each

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Brandy

    cups

    Substitute chevron-down

    Cinnamon Stick

    each

    Substitute chevron-down

    Thyme Or Oregano Sprigs

    each

    Substitute chevron-down

    Mint Sprigs

    each

    Substitute chevron-down

    Frozen Artichoke Bottoms, defrosted

    0 oz

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Peas, or defrosted frozen peas

    cups

    Substitute chevron-down

    How to Make Catalan-Style Braised Artichokes with Peas and Serrano Ham

    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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