Put some extra virgen olive oil into a shallow pan and heat slowly. Finely slice the artichokes and immediately put into the hot pan in a single layer. Work as quickly as you can, putting each artichoke into the pan as soon as it is sliced before it has the time to discolour. Once you have all your artichokes in the pan start to turn them over and toss them. At this point the heat can be turned up a little to cook the artichokes more briskly. Add more oil if you think that the contents of the pan are too dry..
Have ready sliced and cut into bite sized pieces some Serrano or Parma Ham. Add to the artichokes and continue cooking. The artichokes taste best if they are allowed to brown a little and to crisp slightly round the edges. Check the seasoning and add salt as necessary. Serve on warmed plates.