Food & Cooking Recipes Appetizers Cured Country Ham with Grilled Artichokes 2.7 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 40 mins Servings: 4 Any good country or serrano ham or prosciutto makes a great sidekick to the artichokes and aioli. Ingredients For the Artichokes and Ham Coarse salt ½ lemon 4 large artichokes (2 ½ 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 ½ cup plus 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper Directions 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. Cook's Notes Note: The egg yolk in this aioli is not cooked. Rate it Print