Spanish Sauteed Artichokes

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            FOOD FUNNY
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Thanks to our favorite South African Rosemary Zwick for these words
of wisdom:

Life is not a box of chocolates. It's more like a jar of jalapenos.
What you do today might burn you tomorrow.

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            TODAY'S RECIPE
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Although fresh artichokes are plentiful and inexpensive in Spain, the
Spanish also have a long tradition of canning. Contrary to the belief
fostered by food and travel writers, many Madrid tapas bars serve
canned and preserved foods almost exclusively. This recipe is an
excellent example of how lowly canned foods can be converted into
elegant dishes with just a couple of basic ingredients.

Spanish Sauteed Artichokes (Alcachofas Salteadas)

3 Tbs (45 ml) olive oil
2 cans (15 oz, 425 g each) artichoke hearts, rinsed,
drained, and halved
1/2 cup (125 ml) finely chopped Serrano or prosciutto ham
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Lemon wedges for garnish

Heat the oil in a large heavy skillet over moderate heat and saute the
artichokes and ham until hot and lightly browned, about 10 minutes.
Adjust seasoning with salt and pepper and serve garnished with chopped
parsley and lemon wedges. Serves 2 to 4.
Received on Wed Feb 9 06:13:22 2005