Vegetable Stew with Crisp Ham and Garlic

• 1/2 lemon
• 3 large artichokes (3/4 pound each)
• Salt
• 2 cups baby spinach (2 ounces)
• 1 pound fingerling potatoes, scrubbed but not peeled
• 1 cardoon rib or celery rib, peeled and cut into 1-inch lengths
• 3/4 pound green beans, halved lengthwise
• 6 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 4 ounces thinly sliced serrano ham, cut into 1-inch pieces
• 1 tablespoon all-purpose flour

1. Fill a large bowl with water and squeeze the lemon half into it.
2. Working with 1 artichoke at a time and using a sharp knife, cut off the top two-thirds of the leaves.
3. Pull off the outer leaves until you reach the tender yellow leaves.
4. Scrape out the choke with a melon baller or a spoon.
5. Trim the base and peel the stem, then thickly slice the heart and add it to the lemon water.
6. Repeat with the remaining artichokes.
7. In a large saucepan of boiling salted water, cook the spinach just until wilted, about 1 minute.
8. Using a slotted spoon, transfer the spinach to a colander.
9. Let cool slightly, then squeeze dry and chop finely.
10. Transfer to a small bowl.
11. Meanwhile, add the potatoes to the boiling water and cook until tender, about 15 minutes.
12. Using a slotted spoon, transfer the potatoes to a large bowl.
13. Add the cardoon or celery to the boiling water and cook until tender, about 8 minutes for cardoon, 3 minutes for celery.
14. Using the slotted spoon, add the celery to the potatoes.
15. Cook the beans in the boiling water until just tender, 2 minutes; using the slotted spoon, add the beans to the potatoes.
16. Drain the artichoke slices and add them to the boiling water.
17. Cook until tender, about 8 minutes.
18. Using the slotted spoon, add the artichokes to the potatoes; reserve 1 1/4 cups of the cooking water.
19. In a large skillet, heat 2 tablespoons of the oil.
20. Add the garlic and cook over moderately high heat until softened and beginning to brown, about 1 minute.
21. Add the ham and stir until the ham and garlic are lightly browned and crisp, about 2 minutes.
22. Add the blanched vegetables and half of the spinach to the skillet and cook, stirring, until warm.
23. Transfer to a shallow bowl and season with salt if necessary.
24. Add the remaining 1/4 cup of oil to the skillet, stir in the flour and cook until sizzling.
25. Add the reserved 1 1/4 cups of cooking water and the remaining spinach and cook, stirring, until the sauce is creamy, about 3 minutes.
26. Drizzle on the vegetables and serve.

lemon, artichokes, salt, baby spinach, potatoes, celery, green beans, extravirgin olive oil, garlic, serrano ham, flour

Taken from www.foodandwine.com/recipes/vegetable-stew-with-crisp-ham-and-garlic (may not work)