Stewed vegetables with Spanish ham
6 servings
80 minutes
Stewed vegetables with Spanish ham are a harmony of freshness and rich flavor. The heart of the dish is artichokes, rich in tenderness and a slight bitterness, which create an amazing balance with sweet green peas and crunchy beans. Lettuce adds freshness, while white wine softens the taste, creating subtle notes of sophistication. Serrano ham is the soul of the recipe; its rich meaty flavor fills the dish with traditional Spanish color. This recipe could have appeared in old Spanish taverns where chefs lovingly combined seasonal vegetables and aromatic meat delicacies. Stewed vegetables are perfect as a standalone dish or as a side to fish and white meat. Serve hot to fully unleash the aromas.
1
Remove the outer leaves of the artichokes and trim the tips of the remaining leaves. Cut the artichokes lengthwise into 2 or 4 pieces, depending on their size, and scoop out the choke with a teaspoon. Drizzle the artichokes with the juice of half a lemon to prevent browning.
- Artichokes: 750 g
- Lemon: 1 piece
2
Finely chop the shallots and ham, clean the peas, trim the tough ends of the green beans, and thinly slice the lettuce.
- Shallot: 3 pieces
- Serrano ham (jamon serrano): 150 g
- Green peas: 1 kg
- Green beans: 500 g
- Lettuce: 1 piece
3
Heat oil in a pot, add shallots, and sauté on low heat for 8 minutes until browned. Add ham and cook for another 3 minutes, then stir in flour, lettuce, artichokes, beans, and peas. Cook, stirring, for 5 minutes, then pour in wine and season with salt.
- Olive oil: 4 tablespoons
- Shallot: 3 pieces
- Serrano ham (jamon serrano): 150 g
- Wheat flour: 1 tablespoon
- Lettuce: 1 piece
- Artichokes: 750 g
- Green beans: 500 g
- Green peas: 1 kg
- Dry white wine: 2 tablespoons
- Salt: to taste
4
Mix everything well and add enough water to cover the vegetables. Cover with a lid and cook, stirring occasionally, for 45 minutes. Add a little water during the process if needed. Serve immediately.
