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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 almonds 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 almonds 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.
↑ 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.