No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cured Country Ham with Grilled Artichokes

Any good country or serrano ham or prosciutto makes a great sidekick to the artichokes and aioli.

  • Prep:
  • Total Time:
  • Servings: 4
Cured Country Ham with Grilled Artichokes

Source: Martha Stewart Living, June 2010


For the Artichokes and Ham

  • Coarse salt
  • 1/2 lemon
  • 4 large artichokes (2 1/2 pounds)
  • Extra-virgin olive oil, for drizzling
  • Freshly ground pepper
  • 8 thin slices country or serrano ham, or prosciutto

For the Aioli (Makes 1/2 cup)

  • 1 large egg yolk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh oregano, chopped
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Make the artichokes: Bring a large pot of water to a boil; season with salt. Juice lemon into water; add rind. Meanwhile, trim artichoke stems to 1/2 inch. Remove tough outer leaves. Trim pointy tips of artichoke leaves using kitchen shears. Cut artichokes in half lengthwise, and remove chokes by scraping with a small spoon. Transfer artichokes to lemon-water as you work, to prevent discoloration. Cook until hearts are easily pierced with a sharp knife, about 12 minutes. Drain, and let cool.

  2. Meanwhile, heat grill to medium-high. Make the aioli: Whisk together yolk, lemon juice, mustard, and oregano (or pulse in a food processor). Slowly pour in oil in a slow, steady stream, whisking constantly until emulsified; season with salt and pepper.

  3. Drizzle artichokes with oil. Season with salt and pepper; toss. Grill, turning, until lightly charred and caramelized, about 5 minutes.

  4. Arrange ham on a platter; top with artichokes. Serve with aioli.

Cook's Note

Note: The egg yolk in this aioli is not cooked.

Reviews (0)

Related Topics