Grandma's Braised Artichokes

Ingredients

• 8 alcachofas frescas
• 1 limón (para el agua de las alcachofas)
• 4 cucharadas aceite de oliva virgen extra
• 4 dientes ajo, laminados
• 80 g jamón serrano en taquitos
• 1 cucharadita pimentón de la Vera dulce
• 1 cucharada harina
• 200 ml caldo de pollo (o agua)
• 1 hoja laurel
• al gusto sal

Method

1. Trim. Remove the tough outer leaves of the artichokes down to the pale heart. Peel and trim the stem, cut off the top. Quarter them and drop into lemon water so they don't darken.
2. Sauté. In a clay pot, heat the oil and sauté the sliced garlic over medium heat until barely golden. Add the jamón and give it a few turns.
3. Pimentón and flour. Pull the pot off the heat for a moment, add the pimentón and flour and stir fast — pimentón turns bitter if it burns.
4. Braise. Add the drained artichokes, the bay leaf and enough broth to nearly cover. Cover and cook gently for 35–40 minutes, until tender.
5. Rest. Turn off the heat and let it sit 10 minutes lid on. The broth thickens and the artichokes settle into their flavor.