Artichokes with Spanish ham recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 162 calories / serving
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Pre-heat the oven to 200°C.

Bring a large saucepan of salted water to the boil and blanch the artichoke hearts for 5-7 minutes until just tender. Remove and dry well.

Drizzle with the olive oil and season well. Arrange on a lined baking tray and place the ham strips alongside on the same tray. Bake for 15-20 minutes until both the artichoke hearts and the ham are golden brown at the edges.

Meanwhile, whisk together the yogurt mint and seasoning to make the dressing. Cover and chill until ready to serve.

Remove the ham and artichokes when ready and arrange a couple of artichoke hearts on a serving plate. Sit the strips of ham skewered vertically into the hearts and garnish with a few sprigs of rosemary.

Serve with the yogurt dressing on the plate. 

See more Christmas recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 Globe artichokes, trimmed
  • 50ml olive oil
  • 50g Serrano ham, cut into 1 inch wide strips
  • small rosemary sprigs
  • salt
  • pepper
  • For the yogurt dressing

  • 100ml low-fat plain yoghurt
  • 1tbsp mint leaves, finely chopped
  • salt
  • pepper
  • Energy 675kj 162kcal 8%
  • Fat 11g 16%
  • Saturates 2g 11%
  • Sugars 4g 4%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 5.8g Protein 8.9g Fibre 0.5g


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