Fried artichokes with cured ham from Navarra

Peel and clean the artichokes thoroughly, keeping just the tender leaves, and remove the fibres from the heart.

Place them in a bowl with water and lemon juice to avoid oxidation.

Open the artichokes carefully because we want to fry them while keeping the shape of a flower.

Fry them by putting them upside down into oil over low heat, pressing them with a wooden spoon to maintain the flower shape.

Remove from the heat when golden brown and place on a paper towel. Add some salt all over and fill the centre with cured ham chunks.