Home > Recipes > Tapas > Grilled artichoke hearts with jamón, broad beans and spring onions

Grilled artichoke hearts with jamón, broad beans and spring onions

Name: Grilled artichoke hearts with jamón, broad beans and spring onions
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 12 jamón Iberico slices; 250g podded broad beans (fresh or frozen); 280g jar artichoke hearts, drained; 4 large spring onions; 1 tbsp olive oil; Juice of 1 lemon

Published: 31 Jul 13
Updated: 4 Mar 25

This Spanish Iberico ham recipe uses up seasonal broad beans and spring onions. It serves 4 and only takes 20 minutes to make.

Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.

Easy
August 2013

Test kitchen approved

Serves 4
Ready in 20 min

This Spanish Iberico ham recipe uses up seasonal broad beans and spring onions. It serves 4 and only takes 20 minutes to make.

Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.

Nutrition: per serving

Calories: 170kcals
Fat: 9.3g (3g saturated)
Protein: 12.9g
Carbohydrates: 8.8g (5.5g sugar)
Fibre: 7g
Salt: 1.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

12 jamón Iberico slices
250g podded broad beans (fresh or frozen)
280g jar artichoke hearts, drained
4 large spring onions
1 tbsp olive oil
Juice of 1 lemon

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Toss the spring onions with the olive oil and seasoning. Heat a pan until smoking, then add the onions. Cook for 7 minutes, turning, until lightly charred and starting to wilt.
Meanwhile, blanch the broad beans for 3 minutes in boiling water. Drain and refresh under cold water, then pop off the grey skins from half the broad beans (discard).
Add all the beans to the spring onions in the pan with a knob of butter. Turn up the heat, add the artichoke hearts, and fry for 2-3 minutes to brown. Take off the heat, add the juice of 1 lemon, season, then toss with 12 jamón Iberico slices, torn, to serve.