40 minutes
A delightful Andalusian dish featuring artichoke bottoms filled with a savory blend of bread, parsley, jamón serrano, and garlic.
Crustless White Bread, coarsely blended
0 oz
Flat-leaf Parsley Leaves, coarsely blended
cups
Jamón Serrano, coarsely blended
slices
Garlic Clove, finely chopped or crushed
each
Large Eggs, beaten
each
to taste
Frozen Artichoke Bottoms, defrosted
0 oz
cups
1. Preheat Oven
Begin by preheating your oven to 375°F.
2. Blend Ingredients
In a food processor, coarsely blend the crustless white bread, flat-leaf parsley leaves, jamón serrano, and finely chopped or crushed garlic.
3. Mix with Eggs
In a mixing bowl, beat the two large eggs and then add the blended mixture from the food processor. Mix thoroughly until everything is well combined. Taste the mixture and add salt if necessary.
4. Fill Artichokes
Take your defrosted artichoke bottoms and place them in a baking dish. Spoon a heaped teaspoon of the egg and bread mixture into each artichoke bottom, making sure to fill the hollow.
5. Arrange and Add Stock
Arrange the filled artichoke bottoms snugly in the baking dish. Pour the chicken stock into the dish, taking care not to completely cover the artichokes. The liquid should come up the sides of the artichokes without submerging them.
6. Bake
Place the baking dish in the preheated oven and bake for 30 minutes. The artichokes are ready when they are tender to the touch and easy to cut into. The filling should be set and lightly golden on top.
Choose fresh, tight, and heavy artichokes for their size. The leaves should 'squeak' when pressed together, a sign of freshness. If using canned or frozen artichokes, ensure they are of high quality and well-drained to avoid a watery filling.
Include a balance of sweet (onions or leeks), savory (chorizo or ham), and acid (sherry vinegar or lemon) in your filling. This creates a complex taste that's signature to Andalusian cuisine.
Sauté your filling until it's golden and aromatic. Use high-quality Spanish chorizo for depth of flavor and smokiness. If the recipe calls for breadcrumbs, toast them lightly beforehand for extra crunch.
Use acidulated water (water with lemon juice or vinegar) to prevent browning. Trim the artichokes down to their hearts carefully, removing all tough outer leaves and trimming the stem so they sit flat.
Use fresh herbs like parsley or cilantro for brightness. Bloom ground spices, such as smoked paprika, cumin, or saffron, in oil to release their full aromatics before adding them to the mix.
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