Artichokes braised in white wine with jamón serrano is quintessential spring fare, as suitable for a family-style meal as it is for a mid-week supper. I serve it with a toasted baguette, to mop up all the juices, and a chilled glass of wine. If you can’t find jamón serrano, prosciutto is a great alternative; even diced bacon will work.
The artichokes do need to be trimmed of their outer leaves and sliced into quarters (though smaller ones can be left whole), a kitchen chore that is time-consuming but rewarding at the same time. I just play some loud music and sing while I prep the artichokes, knowing that the end result is going to be sensational. As I trim them, I put them in a lemon water bath so they don’t discolor.
