Apr 3, 2026
Bone Marrow and Cecina Rice
A rich and comforting rice dish, perfect as a main course, where bone marrow brings depth and silkin
Serves 4 | Prep 20m | Cook 18m
Artichoke flowers with Iberian acorn-fed Ham
Serves 4 | Prep 10m | Cook 5m
An elegant and ready-to-serve tapa where artichoke flowers in oil from Caprichos del Paladar take centre stage. Carefully prepared from fresh Spanish produce and preserved to maintain their texture and flavour, these artichokes open beautifully into a flower shape, ideal for refined presentations. Paired with thin slices of Iberian acorn-fed serrano ham, this dish balances vegetal sweetness with rich, savoury depth.Ingredients
-
- 8 artichoke flowers in oil (Caprichos del Paladar)
- 120 g Iberian acorn-fed serrano ham, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- Fresh parsley (optional)
- Freshly ground black pepper
Method
- Gently drain the artichoke flowers and open them slightly to enhance their presentation.
- In a pan, warm the olive oil and lightly sauté the garlic until fragrant.
- Add the artichoke flowers and cook for 3–4 minutes, allowing them to lightly caramelise while staying tender.
- Arrange the warm artichokes on a serving plate.
- Drape slices of Iberian ham over or between the artichokes so the heat gently releases its aroma.
- Drizzle with a little extra olive oil, add black pepper and sprinkle with fresh parsley if desired.
Chefs Notes
Do not overcook the artichokes, as they are already confit and should remain soft and delicate. Adding the ham at the end preserves its texture and enhances its aroma with the residual heat. For a more gourmet finish, you can add a few drops of sherry vinegar or a light reduction.
Want to order these ingredients?
Whether you are a chef, a restaurateur, or a retailer, you have access to a curated selection of premium foods that are sure to elevate your offering.Explore some other
