The artichoke is synonymous with season and territory. In the winter, quan està en el seu punt òptim, no need for an artist, just a fair cooking that respects its texture and flavor. On the other hand, we have the romesco, that in addition to the sauce that accompanies the calçots, it is also perfect to highlight the flavor of the artichoke and provide contrast.
Ingredients (for the romesco):
50 g of toasted hazelnuts 75 g of roasted almonds “ 2 o 3 hanging tomatoes 1 o 2 slices of toast · 1 head of alls · Pulp 2 nyoras · 1 teaspoon of red pepper · 50 ml extra virgin olive oil · Salt · Black pepper · Wine vinegar.
Elaboration:
· Roast the tomatoes and the head of garlic in the oven until they are tender.
· Grind with the nyora pulp, nuts, he pa, a dash of vinegar, oil and salt until a thick and aromatic sauce is obtained.
· Clean the artichokes, cut them into quarters and fry them in olive oil until they are golden.
· Add the tender garlic cut into slices and let them soften slightly. Serve with generous spoonfuls of romesco and fresh parsley. And don't forget the bread: you will need it to soak!
Vanesa Bustos. Rooting kitchen. @vanesabustos.culinar / vanesabustos.com
