Artichokes with quail eggs and Spanish cured ham

Original source: Jose made in Spain

1 14-ounce can whole artichoke hearts in olive oil
6 quail eggs
1 slice jamon Serrano (Spanish cured ham), julienned
Spanish Extra-Virgin Olive Oil
Sea Salt

Preheat the oven to 325 degrees.

Drain the artichokes. Place 6 of the largest artichoke hearts in an oven safe skillet bottom-side down.
Trim the bottom side of the artichoke if necessary to help it lie flat.
(You may also use a muffin tin to hold the artichoke hearts upright.)
Using a spoon, widen the hole in the center of each artichoke to create a cup.

Carefully open a quail egg using a paring knife. Slide the raw egg into the center of the artichoke.
Repeat with remaining eggs. Sprinkle the eggs with a little salt.

Place the artichokes in the oven for 3-4 minutes until they set.

To serve, sprinkle the artichokes with ham. Drizzle with olive oil and season to taste with salt.