Alcachofas a la Parrilla Romesco (Imprimir)
Deliciosas alcachofas a la parrilla con salsa Romesco de frutos secos, un aperitivo mediterráneo elegante y lleno de sabor.
# Ingredientes:
→ Artichokes
01 -
4 large globe artichokes
02 -
1 lemon, halved
03 -
2 tbsp olive oil
04 -
Salt, to taste
→ Romesco Sauce
05 -
1 roasted red bell pepper (jarred or freshly roasted, peeled and seeded)
06 -
1 medium tomato, roasted or grilled
07 -
1 garlic clove, roasted
08 -
30 g (¼ cup) almonds or hazelnuts, toasted
09 -
1 slice of gluten-free bread or 2 tbsp breadcrumbs (optional, for body)
10 -
1 tbsp sherry vinegar
11 -
60 ml (¼ cup) extra virgin olive oil
12 -
½ tsp smoked paprika
13 -
Salt and pepper, to taste
# Instrucciones:
01 -
Remove tough outer leaves and trim the stems. Halve lengthwise and remove the fuzzy choke with a spoon.
02 -
Rub all cut surfaces with lemon.
03 -
Bring a large pot of salted water to a boil. Add the artichokes and simmer for 15–20 minutes until just tender. Drain and let cool slightly.
04 -
Drizzle artichokes with olive oil and season with salt. Grill cut-side down over medium-high heat for 5–7 minutes until charred and smoky.
05 -
In a blender or food processor, combine red pepper, tomato, garlic, nuts, bread (if using), vinegar, paprika, salt, and pepper. Blend until mostly smooth, then drizzle in olive oil while blending until creamy. Adjust seasoning.
06 -
Serve grilled artichokes warm or at room temperature with Romesco on the side or spooned over.
# Notas:
01 -
The artichokes can be boiled and prepped in advance, then grilled just before serving.
02 -
For a vegan version, ensure the bread used in Romesco contains no dairy or eggs.
03 -
Pairs well with grilled fish or as part of a tapas spread.