Baby Artichokes with Romesco & Pan con Tomate
By Sarah Entwistle, @supperbysarah_
Baby Artichokes with Romesco & Pan con Tomate
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
8 to 10
Special Equipment:
- Box grater
- Blender or food processor
Ingredients:
- 2 lb baby artichokes
- 2 lemons
- 1 pint cherry tomatoes
- 1 red bell pepper
- 1 head garlic + 1 clove
- 2 tablespoons Sherry vinegar
- 2 oz almonds
- 1 tablespoon Spanish paprika
- 1 loaf ciabatta bread
- 2 to 3 vine tomatoes
- 1/2 cup olive oil
- Flaky salt (optional)
Method:
Prepare the artichokes
Preheat the oven to 350 degrees Fahrenheit. Bring a medium pot of salted water to a boil. Wash and dry the fresh produce. Fill a large bowl with water and squeeze the juice of 1 lemon; add the lemon rinds to the water. Remove the dark, outer leaves from the baby artichokes. Cut off 1/2 inch from the top of the leaves and trim the stem until you reach the light green flesh. Add to the bowl of lemon water and repeat for the rest of the artichokes. Cut the remaining lemon in half; thinly slice and reserve for garnish. Set the remaining lemon half aside.
Preheat the oven to 350 degrees Fahrenheit. Bring a medium pot of salted water to a boil. Wash and dry the fresh produce. Fill a large bowl with water and squeeze the juice of 1 lemon; add the lemon rinds to the water. Remove the dark, outer leaves from the baby artichokes. Cut off 1/2 inch from the top of the leaves and trim the stem until you reach the light green flesh. Add to the bowl of lemon water and repeat for the rest of the artichokes. Cut the remaining lemon in half; thinly slice and reserve for garnish. Set the remaining lemon half aside.
Roast the romesco ingredients
Cut off the top of the garlic head, exposing the tops of the cloves. Wrap in foil with a drizzle of olive oil and a sprinkle of salt. Line a sheet pan with foil and add the cherry tomatoes and bell pepper to one side; drizzle with olive oil and season with salt. Place in the oven with the garlic and cook for 5 to 6 minutes, or until lightly blistered and slightly softened. Leaving the garlic in the oven, remove the sheet pan and add the almonds to the other side. Roast in the oven for another 5 to 6 minutes, or until the almonds are golden brown and fragrant. Remove from the oven and let cool. Cook the garlic for another 30 to 40 minutes, or until the cloves are soft and caramelized. Remove from the oven and carefully squeeze the bottom of the garlic heads to push the roasted cloves out (I like to use tongs for this).
Cut off the top of the garlic head, exposing the tops of the cloves. Wrap in foil with a drizzle of olive oil and a sprinkle of salt. Line a sheet pan with foil and add the cherry tomatoes and bell pepper to one side; drizzle with olive oil and season with salt. Place in the oven with the garlic and cook for 5 to 6 minutes, or until lightly blistered and slightly softened. Leaving the garlic in the oven, remove the sheet pan and add the almonds to the other side. Roast in the oven for another 5 to 6 minutes, or until the almonds are golden brown and fragrant. Remove from the oven and let cool. Cook the garlic for another 30 to 40 minutes, or until the cloves are soft and caramelized. Remove from the oven and carefully squeeze the bottom of the garlic heads to push the roasted cloves out (I like to use tongs for this).
Cook the artichokes
Meanwhile, add the artichokes to the boiling water and cook for 3 to 4 minutes, or until slightly tender. Drain thoroughly and pat dry. Place on a parchment-lined sheet pan and season with salt and olive oil. Cook for 10 to 12 minutes, or until lightly browned and crispy.
Meanwhile, add the artichokes to the boiling water and cook for 3 to 4 minutes, or until slightly tender. Drain thoroughly and pat dry. Place on a parchment-lined sheet pan and season with salt and olive oil. Cook for 10 to 12 minutes, or until lightly browned and crispy.
Blend the romesco
In the blender (or food processor), add the roasted tomatoes, peppers, almonds, garlic cloves, sherry vinegar, the juice of the remaining lemon, and olive oil; season with salt. Blend until the sauce is a smooth consistency; taste then season if desired.
In the blender (or food processor), add the roasted tomatoes, peppers, almonds, garlic cloves, sherry vinegar, the juice of the remaining lemon, and olive oil; season with salt. Blend until the sauce is a smooth consistency; taste then season if desired.
Prepare the pan con tomate
Cut the bread lengthwise into 1-inch slices; place evenly on a parchment lined sheet pan. Drizzle with olive oil and season with salt. Toast in the oven for 4 to 5 minutes, or until lightly browned. Remove from the oven and rub each piece of bread with a garlic clove. Grate the tomatoes into a bowl on the large openings of a box grater; season with salt.
Cut the bread lengthwise into 1-inch slices; place evenly on a parchment lined sheet pan. Drizzle with olive oil and season with salt. Toast in the oven for 4 to 5 minutes, or until lightly browned. Remove from the oven and rub each piece of bread with a garlic clove. Grate the tomatoes into a bowl on the large openings of a box grater; season with salt.
Assemble & serve
Spread 2 tablespoons of the romesco mixture onto a plate with the back of a spoon in a swooping motion. Top with 1 or 2 crispy artichokes and garnish with a lemon slice. Top each finished piece of bread with the seasoned tomato mixture; finish with a drizzle of oliveoil and a sprinkle of flaky salt. Repeat with the remaining ingredients.
Spread 2 tablespoons of the romesco mixture onto a plate with the back of a spoon in a swooping motion. Top with 1 or 2 crispy artichokes and garnish with a lemon slice. Top each finished piece of bread with the seasoned tomato mixture; finish with a drizzle of oliveoil and a sprinkle of flaky salt. Repeat with the remaining ingredients.