Artichoke, Piquillo Pepper and Jamón Salad with Boiled Egg

Ingredients

• 80 ml (1/3 cup) extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 4 eggs, at room temperature
• 60 ml Pedro Ximénez
• 1 tbsp sherry vinegar
• 8 preserved artichoke halves (see note)
• 4 piquillo peppers, quartered lengthways (see note)
• 1 cup (loosely packed) mint, coarsely torn
• 8 thin slices jamón serrano