Artichoke Salad with Romesco

Artichoke Salad with Romesco Recipe from Italy - Ingredients and Directions

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 6 minutes | Servings: 4

Introduction

Artichoke Salad with Romesco is a vibrant and flavorful dish that combines the tender, earthy taste of artichokes with the rich, nutty flavor of Romesco sauce. This salad is not only a feast for the eyes but also a nourishing treat for the body, offering a blend of textures and tastes that are sure to delight any palate. Perfect for a light lunch, a side dish, or even as a main course for vegetarians, this recipe is versatile and can be adapted to suit various dietary preferences.

History

The origins of Artichoke Salad with Romesco can be traced back to the Mediterranean coast, where both artichokes and almonds (a key ingredient in Romesco sauce) are staples in the local cuisine. Romesco sauce itself hails from Catalonia, Spain, and is traditionally served with fish. However, its rich flavor and versatility have made it a popular accompaniment to a variety of dishes, including vegetables like artichokes. This recipe is a modern take on traditional Mediterranean flavors, combining them in a fresh and innovative way.

Ingredients

6 stalks of celery, cut diagonally into 2.5-inch pieces
salt, to taste
2 tsp of sweet pimenton (not smoked) [1]
water, as needed
2 dozen blanched, skinned almonds
0.25 cup of olive oil, divided
0.25 cup of chopped italian parsley
3 garlic cloves
2 tbsp of red wine vinegar
2 cans of artichoke hearts (13.75 oz each), drained and quartered
3 cups of chopped lettuce or escarole
1 hard-boiled egg, sliced
1 tsp of chopped fresh mint leaves
1 tbsp of chopped green onion

How to prepare

Blanch the celery in boiling salted water for 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 0.25 cup of water until it is smooth.
Toast the almonds in 2 tsp of the oil in a small skillet over medium-low heat until they are golden, for 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 almonds and process until they are finely ground.
Add 0.5 tsp of salt, the vinegar, and 0.5 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 for 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.

Variations

Add grilled chicken or fish to make it a protein-packed meal.
Use roasted red peppers in place of some of the artichokes for a different flavor profile.
Incorporate different herbs like basil or cilantro for a twist on the traditional recipe.

References

↑ 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.

Cooking Tips & Tricks

To ensure your Artichoke Salad with Romesco turns out perfectly, consider the following tips:

- Use fresh artichokes if they are in season and available. Fresh artichokes will give a better texture and flavor to the salad.

- When blanching the celery, make sure not to overcook it. You want it to retain some crunch for texture contrast.

- For a smoother Romesco sauce, blend the ingredients thoroughly. However, if you prefer a bit of texture, pulse the ingredients to your desired consistency.

- Allow the salad to marinate for at least an hour to let the flavors meld together beautifully.

Serving Suggestions

This salad can be served on its own or as a side dish. It pairs beautifully with grilled meats or fish for a more substantial meal. For a complete vegetarian option, serve it alongside quinoa or a slice of crusty whole-grain bread.

Cooking Techniques

Blanching the celery and toasting the almonds are key techniques in this recipe. Blanching helps to soften the celery while retaining its crispness, and toasting the almonds enhances their nutty flavor, which is essential for a flavorful Romesco sauce.

Ingredient Substitutions

If sweet pimenton is not available, you can use paprika as a substitute.

- For a nut-free version of Romesco, use sunflower seeds instead of almonds.

- Apple cider vinegar can replace red wine vinegar for a slightly different acidity.

Make Ahead Tips

The Romesco sauce can be made ahead of time and stored in the refrigerator for up to a week. The salad itself can be marinated and kept in the fridge for a few hours before serving, allowing the flavors to develop further.

Presentation Ideas

Serve the salad on a large platter with the egg slices and mint leaves as garnish. Drizzle some extra Romesco sauce around the platter for a more dramatic presentation.

Pairing Recommendations

A crisp white wine, such as Sauvignon Blanc or a light Chardonnay, pairs wonderfully with the flavors of this salad. For a non-alcoholic option, consider a sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

This salad is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It's not recommended to reheat the salad, as it is meant to be enjoyed cold or at room temperature.

Nutrition Information

Calories per serving

A serving of Artichoke Salad with Romesco contains approximately 250-300 calories, making it a light yet satisfying option. The exact calorie count can vary depending on the size of the servings and any additional ingredients you may choose to include.

Carbohydrates

This Artichoke Salad with Romesco is relatively low in carbohydrates, making it a suitable option for those on low-carb diets. The primary sources of carbohydrates in this dish are the artichokes and celery. Artichokes are a good source of fiber, which can help regulate blood sugar levels.

Fats

The healthy fats in this recipe come mainly from the olive oil and almonds used in the Romesco sauce. Olive oil is rich in monounsaturated fats, which are known to be heart-healthy. Almonds add both monounsaturated and polyunsaturated fats, which are essential for brain health and can help lower bad cholesterol levels.

Proteins

While this salad is not high in protein, it does contain some from the almonds and the hard-boiled egg. To increase the protein content, consider adding grilled chicken, fish, or even chickpeas for a vegetarian option.

Vitamins and minerals

Artichokes are an excellent source of vitamin C, vitamin K, folate, and minerals such as magnesium and potassium. Almonds add to the vitamin E and magnesium content, while parsley provides vitamin A and C. Together, these ingredients make the salad not only delicious but also a powerhouse of essential nutrients.

Alergens

The main allergens in this recipe are almonds (tree nuts) and eggs. If you have allergies to these ingredients, consider suitable substitutions or omit them from the recipe.

Summary

Overall, Artichoke Salad with Romesco is a nutritious dish that offers a good balance of healthy fats, fiber, vitamins, and minerals. It's low in carbohydrates and calories, making it an excellent choice for those watching their intake.

Summary

Artichoke Salad with Romesco is a delightful dish that combines the best of Mediterranean flavors. It's nutritious, versatile, and perfect for any occasion. Whether you're looking for a light lunch or a side dish for your next dinner party, this salad is sure to impress.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I had just returned from a trip to Spain where I had indulged in the most delicious tapas. One dish in particular stood out to me - Artichoke Salad with Romesco. I was determined to recreate it at home.

I turned to my trusty collection of recipes, a hodgepodge of handwritten notes, magazine clippings, and cookbooks that I had collected over the years. As I flipped through the pages, I realized that I didn't have a recipe for Artichoke Salad with Romesco. Undeterred, I decided to do some research and create my own version of the dish.

I remembered the flavors of the Romesco sauce - the smoky sweetness of the roasted red peppers, the nuttiness of the almonds, and the kick of the paprika. I knew that it would pair perfectly with the tender artichoke hearts and crisp greens in the salad.

I set to work in the kitchen, roasting the red peppers until they were charred and blistered. I toasted the almonds until they were golden brown and fragrant. I blended them together with garlic, olive oil, sherry vinegar, and smoked paprika until I had a thick, creamy sauce.

Next, I turned my attention to the artichokes. I boiled them until they were tender, then sliced them into thin strips. I tossed them with the Romesco sauce and a handful of mixed greens, creating a vibrant and flavorful salad that transported me back to the streets of Barcelona.

I shared the dish with my family, who marveled at the bold flavors and fresh ingredients. They couldn't believe that I had created such a complex and delicious dish on my own. I beamed with pride, knowing that I had successfully captured the essence of a dish that had captivated me halfway across the world.

As time went on, Artichoke Salad with Romesco became a staple in my cooking repertoire. I would make it for family gatherings, potlucks, and dinner parties, always receiving rave reviews and requests for the recipe. I would proudly share the story of how I discovered the dish and how it had become a beloved favorite in our home.

Years passed, and my collection of recipes continued to grow. Each dish held a special place in my heart, a memory of a time and a place where I had learned something new and exciting. But Artichoke Salad with Romesco would always hold a special place in my heart, a reminder of the day I took a leap of faith and created something truly magical in my own kitchen.

And so, as I sit here now, reflecting on the countless recipes that have passed through my hands over the years, I can't help but smile at the memory of that warm summer day when I discovered the joy of Artichoke Salad with Romesco. It's a dish that will forever hold a place in my heart, a testament to the power of creativity and the joy of sharing good food with the ones you love.