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

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

25 minprep

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: 70 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Vegan Starter 1 to 2 hours Home-style

Lactose-free and 7 more Indicative dietary requirements

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

BakingFrying

Appliances

OvenFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

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

Artichoke 8 artichokes, estimated trimmed weight 600 g
Tomato 375 g
Garlic 30 g
Bread 20 g
Hazelnuts 30 g
Almonds 30 g
Choricero pepper paste 25 g
Vinegar sherry 10 ml
Extra virgin olive oil 50 g sauce and estimated 40 g oil uptake 90 g
Parsley 3 g
Salt 2 g

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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.