View source for Artichoke Salad with Romesco

[[Image:341865458.jpg|thumb|Artichoke Salad with Romesco]]
== Ingredients ==
* 6 stalks [[celery]] stalks cut diagonally into 2½" pieces
* [[salt]] to taste
* 2 teaspoons sweet [[pimenton]] (not smoked) <ref>Spanish pimenton comes in three flavors-dulce (sweet), agridulce (bittersweet) and picante (spicy hot). Each is made from a different subspecies of pepper. Sweet pimenton, smoked or unsmoked, is the most versatile, while the bittersweet adds an interesting complexity to a dish. The spicy-hot is packed with flavor and really not at all fiery to most palates. Substitute Spanish pimenton in any recipe calling for paprika.</ref>
* [[water]] as needed
* 2 dozen [[almond]]s blanched, skinned
* ¼ cup [[olive oil]] divided
* ¼ cup chopped [[Italian parsley]]
* 3 [[garlic]] cloves
* 2 tbsp [[red wine vinegar]]
* 2 cans [[artichoke hearts]] - (13¾ oz ea) drained, quartered
* 3 cup chopped [[lettuce]] or [[escarole]]
* 1 hard-boiled [[egg]] sliced
* 1 tsp chopped fresh [[mint]] leaves
* 1 tbsp chopped [[green onion]]

== Procedures ==
# Blanch the [[celery]] in boiling salted [[water]] 6 minutes.
# Drain and refresh it under cold [[water]].
# Set it aside.
# Combine the sweet and hot [[pimenton]] in a small bowl and mix it with ¼ cup [[water]] until it is smooth.
# Toast the [[almond]]s in 2 teaspoons of the [[oil]] in a small [[skillet]] over medium-low heat until they are golden, 3 to 4 minutes.
# Remove from the heat.
# Chop the [[parsley]] in a food processor, then add the [[garlic]] and process until it is finely chopped.
# Add the toasted [[almond]]s and process until they are finely ground.
# Add ½ teaspoon of [[salt]], the [[vinegar]] and ½ cup of [[water]] and continue to process until the mixture is quite smooth.
# Add the pimenton paste and the remaining [[oil]].
# This makes 1 cup of dressing (the dressing can be served with other vegetables and salads) 
# Place the [[artichoke]] hearts and [[celery]] in a bowl and top with the dressing.
# Marinate 1 hour at room temperature.
# Prepare a bed of [[lettuce]] or [[escarole]] on a large platter.
# Arrange the [[artichokes]] and [[celery]] on top.
# Garnish with the [[egg]], [[mint]] and [[onion]].

== Notes ==
<references/> 

[[Category:Salad Recipes]]
[[Category:Almond Recipes]]
[[Category:Artichoke Recipes]]
[[Category:Celery Recipes]]
[[Category:Escarole Recipes]]
[[Category:Escarole Salad Recipes]]
[[Category:Italian cuisine]]
[[Category:parsley Recipes Recipes]]
[[Category:Lettuce Recipes]]
[[Category:Mint Recipes]]
[[Category:Hard-boiled egg Recipes]]