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March 26 - Quince
Spanish Wine Dinner
Thursday, April 10th at 7:00 p.m.
Quince
1625 Hinman
Evanston
(847) 570-8400
www.quincerestaurant.net
Braised Artichokes with Jamon Serrano
Recipe from Quince Chef Mark Hannon
Ingredients:
4 large artichokes
1 yellow onion, dice in large pieces
1 carrot, dice in large pieces
2 celery stalks, dice in large pieces
5 cloves garlic, smashed
4 oz. Parmesan Reggiano, grated
2 qt. vegetable stock
Directions:
Drizzle of high quality olive oil 10 slices jamon serrano (or proscuitto if not available) Procedure: Simmer the onions, celery and carrots in the vegetable stock to re-fortify the stock. Drizzle a little olive oil into the stock. Trim the artichokes of its hard outer leaves and trim the stem. Place the artichokes in the liquid for 30-40 minutes until the stem is tender. Depending on the size of the artichoke it may not take this long. Strain the liquid, increase the heat, and reduce by half. Quarter the artichokes and spoon the liquid over the artichokes. Place thinly sliced pieces of jamon serrano over the artichokes and shave the parmesan for garnish.
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