A delicious and flavorful dish made with eggs, ham, and artichokes.
- 8 eggs
- 4 cloves of garlic
- 1 kilogram of artichoke
- 200 grams of diced serrano ham
- 4 slices of serrano ham
- 1 lemon
- parsley
- olive oil
- salt
Squeeze the lemon and strain the juice. Remove the outer leaves and tips of the artichokes, and wash them. Cut them in half, remove the central fuzz, and sprinkle them with lemon juice to prevent oxidation. Cook them in a pot with salted water for 10 minutes and drain.
Preheat the oven to 200C. Place the slices of ham on a baking sheet lined with parchment paper and roast them for 10 minutes, until crispy.
Wash and dry the parsley, then chop it. Peel the garlic cloves and slice them. Saut both in 3 tablespoons of olive oil for 1 minute. Add the artichokes and saut them for 2 minutes, stirring.
Saut the diced ham for 1 minute in a pan with 2 tablespoons of olive oil. Crack the eggs, add them to the pan, and cook them for 1 to 2 minutes, stirring.
Place 4 pastry rings on individual plates, fill them with the scramble, and remove the rings. Garnish with crispy ham slices and serve with artichokes.