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 Elle Draper

Artichokes with quail eggs and Spanish cured ham

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It’s always nice to have a bit of posh nosh and this “artichokes with quail eggs and Spanish cured ham” recipe is one to whip out when you want to impress your guests. It takes less than half an hour to make, from start to finish… so won’t drag you away from your guests for too long. It is so simple, yet tastes amazing and looks a million euros!

Artichokes with quail eggs and Spanish cured ham

Artichokes with quail eggs and Spanish cured ham

This recipe is inspired by one from one of Spain’s most famous chefs, Jose Andres.

Ingredients

  • A jar of whole artichoke hearts in olive oil. Allow two hearts per person as a starter.
  • 2 quail eggs per person
  • A couple of slices jamon Serrano (Spanish cured ham), cut into thin ribbons (this is decorative, so more or less won’t matter)
  • Spanish Extra-Virgin Olive Oil
  • Sea Salt

Method

Drain the artichokes. Place 6 of the largest artichoke hearts in an oven safe dish, bottom-side down. The terracotta dishes so common in Spain are perfect for this, but any oven tray will suffice.

If you need to trim the bottom so it sits still in the dish, then do so.

You will see a small hole in the top – so use a teaspoon to widen that – ever so gently. This will leave you with an open cup shape area.

Here’s where you have to be really careful. Very carefully open the quail egg (a knife tapped on the side will do this – don’t crack it with pressure like you would a hen’s egg), and then slide the egg into the artichoke cup you have created. Repeat with the remaining eggs.

Sprinkle the eggs with a little salt.

Pop the artichokes in a medium/hot oven for 3-4 minutes until the eggs set.

To serve, sprinkle the artichokes with the ham. Drizzle with olive oil and season to taste with salt.

Serve to your guests and enjoy the praise lavished upon you!

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