Grilled artichoke hearts with jamón, broad beans and spring onions

Method

1. 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.
2. 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).
3. 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.