INGREDIENTS
1 lemon
2 lbs baby artichokes
3 tbsp olive oil
4 oz jamón or prosciutto, roughly chopped or torn into bite-size pieces
kosher salt
flaky salt
Good-quality olive oil, for drizzling (optional)
Crusty bread for serving (optional)
DIRECTIONS
Fill a medium mixing bowl with cold water and the juice of half the lemon. With a paring knife, trim the stem of the artichoke and cut off the top third of its leaves. Then snap the remaining dark green leaves until you’re left only with the pale, green tender ones. Slice the artichoke in half lengthwise and add to the acidulated water, which will help keep it from turning brown. Repeat with the remaining artichokes. Bring a large saucepan of water to a boil. Drain the artichokes and blanch them in the boiling water for two minutes. Drain, set aside, and pat dry. Heat the olive oil in a twelve-inch skillet over medium heat. When it shimmers add the jamón and cook, stirring occasionally, until it begins to crisp and brown in spots, two to three minutes. Remove from the skillet with a slotted spoon and place on a paper towel–lined plate. Add the artichokes to the skillet and stir to coat them in the pork-cured oil. Cook, stirring frequently, for four to five more minutes until they are tender and slightly golden. Stir in the crisped jamón. Season with kosher salt to taste. Transfer the artichokes to a medium bowl or small platter and, using the remaining half lemon, add a squeeze of lemon juice and adjust the seasoning with flaky salt as needed. Drizzle with some good-quality olive oil if you like. (You would like!)
