Cured Country Ham with Grilled Artichokes

Name: Cured Country Ham with Grilled Artichokes
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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; 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

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

Source: Martha Stewart Living, June 2010

40 mins 25 mins 4

Total Time Prep Servings

Ingredients

Directions

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.