Cured Country Ham with Grilled Artichokes
Any good country or serrano ham or prosciutto makes a great sidekick to the artichokes and aioli.Note: The egg yolk in this aioli is not cooked.
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
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.
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.
Drizzle artichokes with oil. Season with salt and pepper; toss. Grill, turning, until lightly charred and caramelized, about 5 minutes.
Arrange ham on a platter; top with artichokes. Serve with aioli.