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Drain artichokes and dry thoroughly with paper towels; halve.
Heat oil in medium skillet over medium-high heat. Add Serrano ham; cook until crisp, about 5 minutes; remove with slotted spoon; set aside. Add artichokes to pan; cook until golden brown on all sides, about 10 minutes. Add garlic, cook until fragrant, stirring occasionally, about 1 minute more. Season artichoke mixture with adobo.
Transfer artichoke mixture to cazuela or small round serving dish, sprinkle with crisped Serrano ham and parsley.