Grilled baby artichoke, Cinco Jotas jamon, pea and mint salsa

Grilled baby artichoke, Cinco Jotas jamon, pea and mint salsa

Aqua Nueva

Ingredients

  • 50g sliced CINCO JOTAS Iberian ham
  • 8 baby violet artichokes cooked
  • Pea shoots

FOR THE ARTICHOKE EMULSION

  • 2 baby violet artichokes cooked
  • 2 egg yolk
  • 1 lemon
  • 200ml olive oil
  • salt 

FOR THE PEA AND MINT SALSA

  • 100g peas
  • 2 celery sticks
  • Fresh mint
  • 20g Olive oil
  • Sea salt

Preparation

FOR THE EMULSION

Put the artichokes, egg yolks, lemon juice and zest in a Thermomix and blend to a puree adding the olive oil slowly to form an emulsion. Finish with pinch of salt to tast

FOR THE SALSA

Dice the celery and the mint and mix with the peas. Add the olive oil and salt to taste. Keep refrigerated

FOR THE ARTICHOKES

Cut the baby artichokes in half and place in a hot grill flat side down until golden brown

Final Touches

Place the artichokes in a plate grilled side up and add a spoon of the emulsion next to them. Sprinkle the salsa around and finish with the finely sliced Jamon and fresh pea shoots.