Braised Vegetables with Spanish Ham

Main Dishes | Author's cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Braised Vegetables with Spanish Ham

Ingredients

Artichoke bottoms - 26.5 oz
Lemon - 1 piece
Olive Oil - 4 tablespoons
Shallot - 3 pieces
Serrano Chili - 5.3 oz
Wheat Flour - 1 tablespoon
Eel - 1 head
Green Peas - 2 lbs
Chinese green beans - 17.6 oz
Dry White Wine - 2 tablespoons
Salt - to taste

Step by Step guide

Step 1

Remove the outer leaves of the artichokes and trim the tips of the remaining leaves. Cut the artichokes lengthwise into 2 or 4 pieces, depending on their size, and scoop out the choke with a teaspoon. Drizzle the artichokes with the juice of half a lemon to prevent browning.

Step 2

Finely chop the shallots and ham, shell the peas, trim the tough ends off the green beans, and thinly shred the lettuce.

Step 3

Heat the oil in a pot, add the shallots, and sauté over low heat, stirring, for 8 minutes until golden. Add the ham and cook for another 3 minutes, then stir in the flour and add the lettuce, artichokes, green beans, and peas. Cook, stirring, for 5 minutes, then pour in the wine and season with salt.

Step 4

Mix everything well and add enough water to cover the vegetables. Cover with a lid and simmer, stirring occasionally, for 45 minutes. Add a little water during cooking if needed. Serve immediately.