Braised Vegetables with Spanish Ham
Main Dishes • Author's
Description
Braised Vegetables with Spanish Ham
Ingredients
- Artichoke bottoms 25 oz
- Lemon 1 piece
- Olive Oil 4 tablespoons
- Shallot 3 pieces
- Serrano Chili 5 oz
- Wheat Flour 1 tablespoon
- Eel 1 head
- Green Peas 0 lbs
- Chinese green beans 20 oz
- Dry White Wine 2 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Remove the outer leaves of the artichokes and trim the tips of the remaining leaves. Cut the artichokes lengthwise into 2 or 4 pieces, depending on their size, and scoop out the choke with a teaspoon. Drizzle the artichokes with the juice of half a lemon to prevent browning.
Step 2
Finely chop the shallots and ham, shell the peas, trim the tough ends off the green beans, and thinly shred the lettuce.
Step 3
Heat the oil in a pot, add the shallots, and sauté over low heat, stirring, for 8 minutes until golden. Add the ham and cook for another 3 minutes, then stir in the flour and add the lettuce, artichokes, green beans, and peas. Cook, stirring, for 5 minutes, then pour in the wine and season with salt.
Step 4
Mix everything well and add enough water to cover the vegetables. Cover with a lid and simmer, stirring occasionally, for 45 minutes. Add a little water during cooking if needed. Serve immediately.
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