Artichokes with ham and mushrooms.

Instructions:

1. If you use fresh artichokes:
   • Clean the artichokes: Remove the tough outer leaves, making sure to remove enough of them so that the remaining ones are not tough. Cut off the tips, peel the stems and cut the artichokes into quarters. As you clean them, place them in a bowl with cold water and half a lemon to prevent them from oxidising.
   • Cooking: Boil the artichokes in salted water for 10-12 minutes until tender. Drain and set aside.
2. If you use canned artichokes:
   • Preparation: Drain the canned artichokes well and cut them in half if they are large.
3. Common procedure:
   • Sofrito: In a large frying pan, heat a splash of olive oil. Add the chopped onion and finely chopped garlic. Cook over medium heat until the onion is translucent.
   • Add the mushrooms: Add the cleaned and chopped mushrooms. Cook for a few minutes until they release their water and are golden brown.
   • Add the ham: Add the taquitos or strips of ham and fry for 2-3 minutes.
   • Stir in the artichokes: Add the cooked (or canned) artichokes and mix well with the rest of the ingredients. Cook for 5 minutes to allow the flavours to integrate.
   • Seasoning: Adjust salt and pepper, bearing in mind that the ham may be salty.
   • Finish: Sprinkle with chopped fresh parsley before serving, if desired.
4. Suggested presentation:
   • Serve the artichokes with ham and mushrooms on a large plate and accompany them with slices of toasted breadas shown in the picture, to add a crunchy touch that contrasts with the soft texture of the dish.