Artichokes with romesco sauce

I think that almost everyone would agree if we say that artichokes are one of the most versatile vegetables and that you cook them as you cook them, they are delicious.

Ingredients: 4 people

• 16 artichokes

• Fresh parsley

• Extra virgin olive oil

• Black pepper

• Salt For the romesco sauce:

• 3 red tomatoes

• 3 dried tomatoes in oil

• 2 slices of toasted bread

• 1/2 head of garlic

• A handful of almonds

• A handful of hazelnuts

• Extra virgin olive oil

• Red wine vinegar

• Salt

Preparation:

1. We start by preparing the romesco sauce, it is very easy. Put the tomatoes, garlic, almonds and hazelnuts on an oven tray and bake at 200ºC for 30 minutes. We reserve until they are completely cold. This step could be done the night before.

2. Put the above ingredients in a food processor, after peeling the garlic and removing the stem from the tomatoes, add the dry tomatoes and the toast. Season with oil, vinegar and salt to taste and grind. It is convenient to test and rectify to our liking. We booked.

3. Peel the artichokes and cut them into four pieces, leaving them in a bowl with plenty of fresh water and fresh parsley. Parsley is a great antioxidant and will prevent the artichokes from turning black while we peel the rest.

4. Put a 24 cm Connect frying pan on the heat and add 4 tablespoons of extra virgin olive oil.

5. Drain the artichokes and salt them to taste. To cook them without having to add plenty of oil, gradually add a splash of water, taking care to add more when it has been consumed, in this way they will cook with hardly any oil. When they are tender, we can add a splash of oil to brown them slightly.

6. We serve accompanied by the romesco sauce.

Photography and recipe by MJ .

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