Easy

Crispy artichokes with romesco

Name: Crispy artichokes with romesco
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Artichoke (8 artichokes, estimated trimmed weight); 375 g Tomato; 30 g Garlic; 20 g Bread; 30 g Hazelnuts; 30 g Almonds; 25 g Choricero pepper paste; 10 ml Vinegar (sherry); 90 g Extra virgin olive oil (50 g sauce and estimated 40 g oil uptake); 3 g Parsley; 2 g Salt

Total time1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min

Preparation and possible waiting: 25 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Nuts: Ingredient to check: Hazelnuts, Almonds. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread.

Rating Not yet rated

Golden thick-sliced artichokes with roasted tomato, garlic and nut sauce.

Jump to steps

25 minpreparation and possible waiting

45 mincooking

4servings

1.628 kcalwhole recipe

407 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min

Preparation and possible waiting: 25 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Starter 1 to 2 hours Home-style

Allergens

View full classification 23 tags

Diet

Vegan

Dietary requirements

Lactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

BakingFryingToasting

Appliances

OvenFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Roast the tomatoes and unpeeled garlic at 180 °C for 35–40 minutes. Toast the bread, hazelnuts and almonds in a dry pan without burning them.
Peel the garlic and blend with the roasted tomatoes, bread, nuts, choricero pepper pulp, vinegar and salt. Gradually add 50 g oil to make a thick sauce.
Trim the artichokes, removing tough leaves, tips and the inner choke. Cut into 1 cm slices and dry thoroughly. Fry in oil at about 170 °C, in batches, for 5–7 minutes, turning, until tender and golden.
Drain the artichokes, adjust the salt and serve with the romesco and parsley, dividing the sauce between four servings.