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Artichokes With Romesco Sauce Recipe
|Garlic||1 Clove (5 gm), peeled|
|Seeded jalapeno||1⁄2 (Pickled / Fresh, About 1/2 To 3/4 Inch)|
|Day old bread slice/Italian / sourdough bread||2 (Crusts Removed, 1 Cup Crumbs)|
|Plum tomatoes||3 Large, seeded and coarsely chopped|
|Red wine vinegar||2 Teaspoon|
|Dry sherry||2 Tablespoon|
|Hazelnuts||1⁄2 Cup (8 tbs), chopped and toasted|
|Olive oil||1⁄4 Cup (4 tbs)|
|Salt||1⁄2 Teaspoon (Or To Taste)|
Serving size: Complete recipe
Calories 1347 Calories from Fat 846
% Daily Value*
Total Fat 99 g152.5%
Saturated Fat 10.7 g53.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1829.4 mg76.2%
Total Carbohydrates 106 g35.4%
Dietary Fiber 36.6 g146.3%
Sugars 10.2 g
Protein 32 g63.1%
Vitamin A 46.7% Vitamin C 192%
Calcium 34% Iron 78.4%
*Based on a 2000 Calorie diet
Add bread, tomatoes, vinegar, sherry, and nuts and process until ground.
With motor running, slowly pour oil through feed tube.
Remove sauce to bowl.
To Cook Artichokes: Rinse well and cut stems even with bottom so they stand up straight.
Place stem side up in a deep microwavesafe casserole.
Add enough water to cover a third of the artichokes.
Squeeze lemon over.
Cover and microwave on high (100%) for 12 to 16 minutes, or until stem is tender when pierced with the tip of a sharp knife.
Turn artichokes in liquid to moisten all leaves.
Let stand, covered, for 5 minutes and remove from water.
If cooking more than 2 artichokes, increase microwave time 3 to 5 minutes for each additional artichoke.
(Artichokes may be refrigerated, covered, overnight.) To Assemble: Several hours before serving, remove leaves from artichokes, discarding small bottom leaves.
Snip off tops of sharp leaves with scissors.
Scrape fuzzy choke from artichoke bottoms and fill each with a spoonful of sauce.
Place bowl with sauce on platter and arrange leaves and filled bottoms around it.