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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

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 Notes

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

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