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Alcachofas con Jamon
This starter hails from Rioja and Navarra — regions where artichokes are abundant and pigs feast on the fertile terrain. Combining two products of the land proves successful, as the dish remains earthy in taste and simple in preparation.
Ingredients
2 cans (14 oz. each)
GOYA® Artichoke Hearts
2 oz.
Serrano Ham, chopped
1 tbsp.
GOYA® Minced Garlic
1 tbsp.
finely chopped fresh parsley
Directions
Step 1
Drain artichokes and dry thoroughly with paper towels; halve.
Step 2
Heat oil in medium skillet over medium-high heat. Add Serrano ham; cook until crisp, about 5 minutes; remove with slotted spoon; set aside. Add artichokes to pan; cook until golden brown on all sides, about 10 minutes. Add garlic, cook until fragrant, stirring occasionally, about 1 minute more. Season artichoke mixture with adobo.
Step 3
Transfer artichoke mixture to cazuela or small round serving dish, sprinkle with crisped Serrano ham and parsley.
New from Goya
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