Ingredients
3 tablespoons fresh lemon juice, plus 1/2 lemon (about 1 1/2 lemons total)
1/4 teaspoon coarse salt or sea salt
3 tablespoons extra-virgin olive oil, plus 1 teaspoon
2 medium artichokes
Freshly ground pepper
3/4 cup loosely packed fresh flat-leaf parsley
1/2 pound aged manchego cheese, cut into small chunks
12 thin slices serrano ham or prosciutto
Flatbread or crackers, for serving
Preparation
Whisk lemon juice, salt, and oil in a medium bowl; set aside. Prepare the artichoke hearts: Working with 1 artichoke at a time, snap off tough outer leaves until half-green-half-yellow leaves are exposed. Using a chef’s knife, cut off dark-green top until just pale part remains. Using a paring knife, peel dark-green layer from base and stem; trim stem. Scrape out purple leaves and fuzzy choke using a spoon, and discard. Halve artichoke lengthwise. Rub artichoke with 1/2 lemon as you work. Using a mandoline, cut artichoke heart into paper-thin slices, and add to lemon-oil mixture; toss.
Season artichokes with pepper. Add parsley and cheese; toss. Divide salad and ham among 4 plates, and serve with flatbread or crackers.
