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Artichokes with Jamón Ibérico de Bellota
March 4, 2026
There is something deeply Mediterranean about artichokes and jamón. Humble ingredients transformed into something quietly beautiful. This dish is simple and honest.
In this Recipe
Ingredients
Fresh artichokes
Siesta Co. hand-carved acorn-fed Ibérico hamCut into smaller pieces
Extra virgin olive oil
Flaky sea salt
Water
Fine salt
Steps
- Begin by preparing the artichokes. Remove the tough outer leaves, trim the stem, clean the base and cut off the pointed tips.
- Bring a pot of salted water to a boil and cook the artichokes until tender. Drain them well and let them rest on paper towels to remove excess moisture.
- If present, gently remove the inner choke (the small hairs in the center) with a spoon.
- Gently open each artichoke from the center, spreading the leaves carefully so they resemble a flower without breaking.
- Heat a pan over medium heat with a drizzle of olive oil. Place the artichokes in the pan and sauté on both sides until lightly golden, turning carefully to preserve their shape.
- Transfer to a serving plate while still warm. Finish with the small pieces of our Jamón Ibérico de Bellota, a sprinkle of flaky sea salt, and a final drizzle of good extra virgin olive oil.
- Serve warm.
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