Spring Artichoke Ragout with Ham and Sherry

Name: Spring Artichoke Ragout with Ham and Sherry (Guiso de Alcachofas y Jamon)
Cuisine: Spanish
Ingredients: Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 2 tablespoons minced fresh flat-leaf parsley; 1 squeeze of fresh lemon juice (optional); 5 tablespoons fragrant extra-virgin olive oil; 1 lemon, cut in half; 4 medium-size artichokes, pared down to the heart (see box); 1½ cups shelled fresh fava beans (about 1½ pounds unshelled), or 1½ cups soybeans or peas, thawed if frozen; 4 large garlic cloves, minced; 1 piece (3 to 4 ounces) serrano ham or prosciutto, finely diced; 1 piece (3 to 4 ounces) serrano ham or prosciutto, finely diced; 1 medium-size onion, quartered and thinly sliced; ⅓ cup dry sherry; 3 to 4 ounces green beans (preferably Italian flat beans), trimmed and cut into 1½-inch lengths; 3 to 4 ounces green beans (preferably Italian flat beans), trimmed and cut into 1½-inch lengths; 1 medium-size Yukon Gold potato, peeled and cut into ½-inch dice; Coarse salt (kosher or sea) and freshly ground black pepper; 1¼ to 1½ cups chicken stock or broth, or water; 1¼ to 1½ cups chicken stock or broth, or water; 1¼ to 1½ cups chicken stock or broth, or water; 1½ cups shelled fresh fava beans (about 1½ pounds unshelled), or 1½ cups soybeans or peas, thawed if frozen; 1½ cups shelled fresh fava beans (about 1½ pounds unshelled), or 1½ cups soybeans or peas, thawed if frozen

Guiso de Alcachofas y Jamon

Preparation info

Serves
4 to 6
as a first course

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Spring in Spain brings many pleasures, not the least of which is this delicious stew. There are as many versions as there are cooks: Some add peas, others potatoes. The stew can be flavored with the smoky notes of jamón or a touch of pounded fried almonds. In any case, the stew’s sweet essence of spring remains the same. Feel free to substitute leeks for the onions and fresh shelled peas and/or sliced asparagus for the fava beans (tender asparagus and peas should be added in the last

Ingredients

Europe
Spain
Lunch
Side dish
Starter
Gluten-free
Spring

Ingredients

Method