Artichoke Salad with Romesco

Ingredients

• 6 stalks celery stalks cut diagonally into 2½" pieces
• salt to taste
• 2 teaspoons sweet pimenton (not smoked)
• water as needed
• 2 dozen almonds 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

Directions

1. Blanch the celery in boiling salted water 6 minutes.
2. Drain and refresh it under cold water.
3. Set it aside.
4. Combine the sweet and hot pimenton in a small bowl and mix it with ¼ cup water until it is smooth.
5. 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.
6. Remove from the heat.
7. Chop the parsley in a food processor, then add the garlic and process until it is finely chopped.
8. Add the toasted almonds and process until they are finely ground.
9. Add ½ teaspoon of salt, the vinegar and ½ cup of water and continue to process until the mixture is quite smooth.
10. Add the pimenton paste and the remaining oil.
11. This makes 1 cup of dressing (the dressing can be served with other vegetables and salads)
12. Place the artichoke hearts and celery in a bowl and top with the dressing.
13. Marinate 1 hour at room temperature.
14. Prepare a bed of lettuce or escarole on a large platter.
15. Arrange the artichokes and celery on top.
16. Garnish with the egg, mint and onion.