Sauteed Artichoke Hearts
(Alcachofas Salteadas con Jamon)


  • 1 (14 ounce) can artichoke hearts, drained
  • 2 tablespoons olive oil or vegetable oil
  • 1/4 cup chopped prosciutto or Serrano ham
  • 1/8 teaspoon coarsely-ground pepper
  • Minced parsley


  1. Cut artichoke hearts into halves.
  2. Heat oil in 10-inch skillet until hot. Cook and stir artichoke hearts and prosciutto in oil over medium heat until hot and hearts are light golden brown, 6 to 8 minutes.
  3. Stir in pepper. Sprinkle with parsley.

Yield: 3 or 4 servings