This salad shows that with quality pantry products you can make quality dishes in minutes. Canned artichoke hearts, dressed correctly, are delicious and transform into a salad worthy of any Mediterranean restaurant.
Mediterranean
Canned artichoke salad with ham and parmesan
Artichoke hearts salad with serrano ham, parmesan slices and lemon and thyme vinaigrette. Quick and elegant Mediterranean appetizer.
- Spain
- Salad
- Light
- High fiber
- Low sugar
- easy
- lactosa
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 12 g
- Fiber 5 g
- Carbohydrates 8 g
- Fat 16 g
- Sodium 680 mg
Story behind the dish
Preparation
Canned artichoke salad with ham and parmesan is a preparation from Spain with easy difficulty. Reserve about 10 minutes in total (10 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of artichoke hearts in oil or water (preserve).
- Have ready: 100 g of sliced serrano ham.
- Have ready: 50 g of sliced parmesan.
- Have ready: 80 g of arugula.
- Have ready: For the vinaigrette: 3 tablespoons olive oil, ½ lemon juice, 1 teaspoon thyme, salt, pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Drain the artichoke hearts; cut them in half if they are large
Drain the artichoke hearts; cut them in half if they are large. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the vinaigrette by mixing all its ingredients
Prepare the vinaigrette by mixing all its ingredients. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Arrange the arugula at the base of the plate
Arrange the arugula at the base of the plate. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Place the artichokes on top
Place the artichokes on top. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Distribute the ham in waves
Distribute the ham in waves. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the parmesan slices
Add the parmesan slices. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Drizzle with the thyme and lemon vinaigrette
Drizzle with the thyme and lemon vinaigrette. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
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