Canapé
1 person
Flower of artichoke
1 artichoke
PM lemon, salt, olive oil, parsley oil
1 slice of Jamon gran reserva Joselito
Flower of artichoke
Cook the full artichoke in salty and lemony water. Once cooked, pluck the leaves off and make a purée with the artichoke heart, season with the olive oil and the lemon juice.
With the soft leaves from the heart form a rose and garnish it of artichoke purée. Put a slice of Jamon gran reserve on the top, and add a few drops of parsley oil.
