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Cocina Recipe: Seared Artichoke Hearts with Snow Peas

From Maricel E. Presilla's Cocina

APPETIZER

SEARED ARTICHOKE HEARTS WITH SNOW PEAS (Alcachofas con Tirabeques).

Artichoke hearts are combined with snow peas and serrano ham in this traditional Murcia recipe adapted from Teresa Barrenechea's The Cuisines of Spain: Exploring Regional Home Cooking (Ten Speed, 2005). Cynarin, one of the active compounds in the artichoke, makes other foods taste sweeter, which makes wine pairings a challenge. For this dish, I would choose a lightly chilled Andalusian sherry, preferably an amontillado from Montilla-Moriles, a wine region in Córdoba.

• 4 large globe artichokes, about ¾ pound each

• Juice of 2 lemons

• 1 tablespoon coarse sea salt

•  ½ cup plus 3 tablespoons extra-virgin olive oil

• 1 pound snow peas, trimmed and strings removed

•  ¼ pound serrano ham (jamón serrano) or other dry-cured ham, finely minced

• Fresh parsley, finely chopped

Prepare the artichokes as described in the accompanying column, setting aside the hearts and edible stem portions in acidulated water.

In a large bowl, combine the lemon juice, salt and ½ cup olive oil, whisking to combine.

Cut the artichoke hearts crosswise into thin slices. Add to the lemon juice mixture together with the snow peas and toss well.

Heat a large, nonreactive skillet over high heat until very hot.

Working in batches, lift the artichoke slices from the marinade with tongs or a slotted spoon and place them in a single layer on the pan. Sear for 1 minute. Decrease the heat to medium and sear for another minute, or until the slices are nicely browned at the edges.

Raise the heat to high, turn the artichokes, and cook 2 more minutes, again lowering the heat to medium after a minute. Remove from the skillet, set aside and keep warm.

Return the skillet to high heat until very hot. Lift the snow peas from the marinade, place in the pan and cook, stirring constantly, for about 2 minutes. Remove from the skillet, set aside and keep warm.

Heat the remaining 3 tablespoons olive oil in the same skillet over high heat. Add the ham and sauté, stirring constantly, until lightly browned, about 1 minute. Transfer to paper towels to drain.

To serve, distribute the snow peas evenly among individual plates, arrange the artichoke slices over the snow peas and sprinkle the ham on top. Garnish with parsley and serve immediately. Makes 4 servings.

Per serving: 479 calories (71 percent from fat), 39.4 g fat (5.7 g saturated, 28.4 g monounsaturated), 12.5 mg cholesterol, 12.3 g protein, 23.9 g carbohydrates, 9.9 g fiber, 1,891 mg sodium.