Artichoke cream with artichoke chips & iberian ham

Today we present the fifth in the series of original and creative recipes with ham by chef Clara Saura for your special occasions…

In this recipe we are going to use shavings of Iberian acorn ham, if you wonder what is the shaving is chopped ham, widely used for salads, decoration of recipes,….

Iberian acorn ham shavings

Ideal recipe as a first course:

Artichoke cream with artichoke chips & iberian ham


  • 1kg. of artichokes (*).
  • 1 large Onion.
  • Virgin olive oil.
  • ¾ l. vegetable broth.(**)
  • A squirt of cream.
  • Parsley.
  • Iberian acorn ham shavings.
Technical support:

Knife, pot, mixer, mesh strainer, saucepan, frying pan.


Peel all the artichokes and reserve two, so that they do not oxidize and keep in water and parsley.

In a saucepan, fry the onion and the salted artichokes in olive oil. When sofrito, add the vegetable broth. Bring to a boil for about 10 minutes, pass through a blender and a mesh strainer.

Heat, add the cream without letting it boil.

In a saucepan, fry the artichokes that we have reserved, finely chopped with hot oil.

Pass the ham shavings through the frying pan.

Serve the hot cream with the artichokes and the ham shavings.

Bon appétit!

Artichoke cream with artichoke chips & iberian ham

Suggestions to keep in mind:

As we said in previous posts, so that the artichoke does not oxidize and its flavor does not change, the most effective option is to use a branch of parsley. Before beginning to clean the artichokes, it is necessary to have prepared a container with cold water and in it we add a branch of parsley, and as soon as we cut the artichokes we introduce them in the container. A tip so that you do not get your hands blackened with the oxide of the artichoke, is to clean them and cut them with fine gloves, and also prevent the rust, which leaves us in our hands transfer it to other foods when we handle them, this oxide can leave a bitter taste to any food.

Sometimes we find in the heart of the artichoke some lint. It is necessary to eliminate it, because it is unpleasant in its tasting. It is advisable to consume the freshly acquired artichoke.

(*) Its harvest season and best time of consumption occurs from November to March. Its early season is in September and late in May and June.

(**) Preparation of vegetable broth – 2 litre:

It is a very easy broth to make, and it is tastier on a slow fire. We will need the following ingredients: 1/2 onion, 1 leek, 2 carrots, 2 branches of green celery, 1 tomato, 1 coriander bouquet, 2 bay leaves, a few sprigs of fresh thyme, olive oil and salt, 2.5 litres of water. Add the ingredients to the pot and cover with water, approx. 2.5 liters of water. Put a teaspoon of salt, cook for 20 minutes. When it is done we strain the broth, it is not necessary to degrease it since it does not have nor drop of fat. An interesting fact, the broths hold in the fridge for about 3 days in perfect condition. And with cooked vegetables you can grind and make an exquisite cream of vegetables.

In the following post recipes we will explain you another recipe for your special occasions.

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