Roasted Artichokes with Romesco dip

Roasted Artichokes with Romesco Dip

Roasted Artichokes with Romesco Dip

This past weekend we went a little crazy with a Tapas feast. One of the dishes was this really simple looking and deliciously different artichoke dish.  However I’d never prepared Romesco sauce before and while completely worth it, it does take some time to prepare. It took me over two hours, mostly because I was coming up with my own Romesco sauce as I didn’t have many of the Spanish peppers in some of the recipes I’d found.  Now that the recipe is set it shouldn’t take you more than an hour and a half, most of that is time waiting for the tomatoes and garlic to roast.  The artichoke preparation was inspired by a recipe from Cesar restaurant in Berkeley.  If you’re looking for a special tapas dish, this is it.

Roasted Artichokes with Romesco dip
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Appetizer
Serves: 4+

Ingredients
For the Romesco Sauce
  • 4 tomatoes, cored
  • head garlic, cut in half crosswise
  • Kirkland extra virgin olive oil
  • ¼ cup blanched hazelnuts
  • ¼ cup blanched almonds (or use almond flour)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • 1 large roasted red bell pepper from a jar, chopped
  • ¼ teaspoon cayenne
  • ½ teaspoon paprika
  • Kirkland sea salt
  • optional: 1-2 tablespoons dry red wine
For the Artichokes
  • 6 artichokes
  • Kirkland sea salt
  • Kirkland Tellicherry pepper (remove 1 teaspoon of the whole peppercorns)
  • 1 teaspoon mustard seed
  • 2 bay leaves
  • 1 teaspoon red chili flakes
  • 1 lemon
  • ¼ cup plus ¼ cup Kirkland extra virgin olive oil

Instructions
To prepare the Romesco Sauce
  1. Pre-heat oven to 380F
  2. On a baking pan arrange the cored tomatoes (core facing up) and half head of garlic (cut side facing up). Drizzle olive oil over the garlic and fill the core of the tomatoes with olive oil.
  3. Roast for anywhere from 45-90 minutes – until the garlic and tomatoes are nicely roasted and caramelized (they may take different amounts of time).
  4. With the remaining half garlic head, remove a few cloves and chop up 1 tablespoon worth.
  5. While the tomatoes are roasting, roast the nuts in a couple of teaspoons of olive oil for 5 minutes or until nicely browned. Afterwards dry them on paper towel.
  6. Once the tomatoes and garlic are roasted let them cool.
  7. Squeeze the roasted garlic clove halves out of the head.
  8. In a food processor or with a mini hand blender, blend the roasted nuts.
  9. Add two of the tomatoes and blend.
  10. Add the roasted garlic clove halves, the chopped raw garlic and the chopped roasted bell pepper, blend.
  11. Add the remaining two tomatoes and blend.
  12. Add the red wine vinegar and sherry vinegars, paprika, and cayenne, blend
  13. Optionally add any red wine and then add anywhere from ½ to 1 teaspoon of salt (taste to judge amount of salt needed)
To prepare the artichokes
  1. Pre-heat oven to 375F
  2. Cut the top ¼ to ⅓ of each artichoke off, then use kitchen shears to trim the remaining tops of the other leaves (to remove thorns)
  3. In a very large pot, add the artichokes, water to cover them, the mustard seed, 2 tablespoons of salt, 1 teaspoon of peppercorns, bay leaves, chili flakes and ¼ cup of olive oil.
  4. Slice the lemon in half, squeezing the juice from each half into the pot, then add the lemon halves themselves as well.
  5. Bring the water to a boil, reduce heat to medium low and allow to slowly boil for approximately 25-35 minutes, or until a leaf from the artichoke just barely comes off. We don’t want to fully cook the artichokes as we’ll still be roasting them.
  6. Drain the artichoke quarters and allow them to cool to touch.
  7. Once cool, remove the heart hairs from each artichoke quarter.
  8. In the emptied pot, add back the artichokes and then add the ¼ cup of remaining olive oil. Toss to coat.
  9. Sprinkle generously with salt (1/2 tablespoon) and ½ teaspoon of ground pepper. Toss again.
  10. Sprinkle again with ½ tablespoon of salt, ½ teaspoon of ground pepper and toss again.
  11. Place the artichoke hearts on a baking pan, cut side facing up, and roast in the oven until golden brown, approximately 20-25 minutes.
  12. Serve the artichokes with the romesco sauce.

The tomatoes are roasted and caramelized

The tomatoes are roasted and caramelized

Roasted Artichokes with Romesco Dip

Roasted Artichokes with Romesco Dip

Roasted Artichokes with Romesco Dip

Roasted Artichokes with Romesco Dip