Potato, artichoke and jamón

Potato, artichoke and jamón

By
From
Rustic
Serves
4

This is a quick and easy light lunch or supper dish, made special by the addition of some jamón.

Ingredients

Quantity Ingredient
350g potatoes, peeled, (preferably King Edward)
2 bay leaves
1 teaspoon sea salt
1 lemon, juiced
1 tablespoon salted butter
4 roman-style artichoke hearts, widely available in supermarkets and delicatessens
60g jamon, thinly sliced
freshly ground black pepper

Method

  1. Put the potatoes in a large saucepan with just enough water to cover them. Add the bay leaves, half of the salt and half of the lemon juice. Bring to the boil and then cook the potatoes for 20 minutes until they start to break up. Drain the potatoes well in a colander, then give the colander a little shake to make the potatoes floury. Cover to keep warm and set to one side.
  2. Add the butter to a frying pan, melt it over a medium heat and allow it to froth gently for 30 seconds. Add the artichokes and fry for 6 minutes, turning constantly. Squeeze the remaining lemon juice over the artichokes then transfer them to a warm serving plate. Put the potatoes on to the plate with the artichokes and sprinkle over the remaining salt. Season with the pepper and top the dish with the jamón.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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