Artichoke bottom with serrano ham and herb salad

Name: artichoke bottom with serrano ham and herb salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 4 artichokes; 2 lemons halved; tray fresh mint (a 15 g), leaves cut roughly; tray flat leaf parsley (a 20 g), coarsely cut; bag spicy rocket a 40 g; 1 shallot finely shredded; tray basil (a 15 g), in strips; 80 g serrano ham; 3 el extra virgin olive oil

A tasty Dutch recipe. The starter contains the following ingredients: meat, artichokes, lemons (halved), mint ((a 15 g), leaves coarsely chopped), flat parsley ((a 20 g), coarsely chopped), tangy arugula (a 40 g), shallot ( finely chopped), basil ((a 15 g), in strips), serrano ham and extra virgin olive oil.

Ingredients

Directions

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.