Artichoke bottom with serrano ham and herb salad

Cut the stems of the artichokes. Remove a piece of the lower leaves. These are hard and tough. Rub the underside of the artichoke with 1/2 lemon, to prevent discoloration.

Squeeze out the other lemon. In a large pan, bring plenty of water to the boil with the lemon juice. Cook the artichokes in 25-30 minutes until done. Cover the artichokes with a plate so that they stay well under water. The artichoke is cooked when the tip of a knife slides easily through the bottom.

Meanwhile, mix the mint, parsley, rocket, shallot and basil. Take the artichokes out of the pan with a slotted spoon. Draw the leaves of the artichoke one at a time. Remove the hay in the core of the artichoke with a spoon, this is not edible.

Divide the artichoke bottoms over 4 plates. Put the ham loosely on it. Make the herb salad with 2 tbsp lemon juice, the oil and pepper and salt. Spread the herb salad over the artichoke bottoms and serve. Nice with a French baguette.