Flower of Artichoke Heart and Jamon Gran Reserva Joselito

Ingredients:

• 1 artichoke
• PM lemon, salt, olive oil, parsley oil
• 1 slice of Jamon Gran Reserva Joselito

Preparations:

1. 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.
2. 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.