Judión blanco with artichoke and serrano
Lunch. As we leave winter behind and look forward to lighter evenings and new crop fruit and vegetables, there are a still a few more weeks ahead before the arrival of Spring’s bounty.
So guess what, I am doing what the Mediterraneans do and rely on what I have in my dry store to create a tasty dishes.
Here, I have paired giant white Spanish beans with marinated artichokes, serrano ham and a few toasted garlic breadcrumbs. I squeezed over the jammy lemon halves that the beans were cooked in and added a drizzle of lemon-olive oil and lunch is ready.
Serves 2 for lunch/4 as part of a tapas meal.
2 cups/350g cooked Judión blanco (Large Spanish white beans)
1 small jar organic artichokes in quarters
70g Serrano ham in strips
Gently sauté the cooked beans in olive oil for a couple of minutes
Add a 1 small jar of drained organic artichoke quarters and cook for five minutes or so.
When the artichokes and beans are starting to take on a bit of colour, transfer to a plate.
Add a little more olive oil and cook the serrano ham in little strips.
Top the beans and artichokes with the jamón and scatter over the garlic bread crumbs.
An extra drizzle of oil and a squeeze of a big fat lemon - and lunch is served.