Artichokes with Serrano Ham

Fill a large bowl with cold water and the juice of half the lemon.

Trim each artichoke by removing the tough outer leaves until you reach the tender core, then cut off the top and peel the stalk.

Use a small spoon to scoop out the fuzzy choke from the heart. Rub each artichoke with the remaining lemon half and drop into the lemon water to prevent browning.

Once cleaned, cut the artichokes into quarters (or slice them) and drain well.

Heat the extra virgin olive oil in a large frying pan over medium heat.

Add the Serrano ham and fry for 3–4 minutes until crisp; transfer to a plate and set aside.

In the same pan, add the sliced garlic and fry gently for about 2 minutes until lightly golden.

Increase the heat, add the artichokes and sauté for around 5 minutes, stirring occasionally.

Pour in the dry white wine (if using) and let it bubble for 2 minutes to cook off the alcohol.

Add the water or vegetable stock, cover with a lid and simmer over medium–low heat for 15–20 minutes, or until the artichokes are tender.

Return the ham to the pan, stir to combine, then sprinkle over the chopped parsley.

Season with salt and freshly ground black pepper to taste and serve hot.