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Blanch the ham bone. Cover with cold water, bring to a boil and drain. Repeat once or twice.
Add all ingredients for the stock, bring to a boil and skim for the first 5–10 minutes.
Lower the heat and simmer gently for 1 hour.
Strain, measure and reduce to 1.5 L. Adjust salt if needed.
Sweat the onion in olive oil over medium heat for 10 minutes until dry.
Add the flour and cook for 3–5 minutes. Add the diced ham and cook one more minute.
Add the warm stock gradually, in 3–4 additions, stirring constantly.
Bring to a boil and simmer on low for 15 minutes, stirring. Adjust thickness if needed.
Add the vinegar, taste and adjust salt. Cover to avoid forming a skin.
Roast the artichokes with olive oil, salt and pepper at 200 °C until lightly browned (air fryer about 6 minutes).
Poach the eggs in barely simmering water with a splash of vinegar for 2 minutes and 40 seconds.
Plate the dish with artichokes, a generous amount of velouté, the poached egg and ibérico ham on top.