How to cook
Clean the artichoke from the few layers of the outer hard leaves, so that only the soft core remains. Do not cut the stalks, but peel them until you reach the lighter part, which is also edible. Cut 1-2 fingers from the tip. Soak them in water with lemon, so that they do not darken.
Chop the onion very finely and cut the garlic into thin slices. Cut the jamon into small cubes.
Heat olive oil over medium heat, enough to cover the bottom of the pot. Fry the onion first for about 3-4 minutes, then add the garlic and the jamon at the end.
Pour two tablespoons of flour and stir for two minutes, then pour the white wine. A thick mixture will form instantly.
Start pouring the water little by little, while stirring until a thin mixture is obtained. Crush the broth cube inside and add the well strained from the water artichokes, which have also been cut into quarters. Cover with a lid and leave them to boil over medium heat for 10 minutes.
Remove the lid and add all the spices, then cover the pot again and leave it for another 10-12 minutes, by increasing the heat a little.
Note: Be careful with the salt. It is best to taste it, so that you do not oversalt the dish, because the jamon is salty enough, as well as the cube of broth. You can keep the artichoke leaves if you like, so that you can make a healthy decoction or tea.