A refined Mediterranean appetizer, full of flavor and valuable nutrients
Ingredients:
5 medium artichokes
2 large ripe tomatoes
10 roasted almonds
8 tablespoons extra virgin olive oil
1 tablespoon vinegar (preferably white wine vinegar)
1 garlic clove
A pinch of sweet paprika
Salt and pepper, to taste
Preparation:
Prepare the artichokes: Trim the stems and remove the tough outer leaves. Cut the tips of the remaining leaves using kitchen scissors or a sharp knife.
Boil: Place the cleaned artichokes in a pot of boiling water and cook for about 25 minutes until tender but still holding their shape.
Form the flower shape: Remove the artichokes from the water, drain well, and gently spread the leaves outward from the center to create a flower-like appearance.
Make the Romesco sauce: Chop the tomatoes and place them in a blender along with the garlic and roasted almonds. Add the olive oil, vinegar, salt, pepper, and paprika. Blend until smooth and creamy.
Assemble: Spoon the Romesco sauce into the center of each artichoke and serve warm or at room temperature as an elegant appetizer or vegetarian platter option.
🧠 Nutritional Tip:
Artichokes are an excellent source of inulin, a prebiotic fiber that nourishes beneficial gut bacteria. They are also rich in vitamin K, folic acid, potassium, magnesium, manganese, and copper – all essential nutrients for optimal health.
✔ For reduced calories and oil content, allow the artichokes to drain upside down on a rack, then gently pat them with a paper towel before plating.
🥂 Serving Suggestion:
This dish is ideal as a refined starter or festive appetizer, paired with a glass of dry white wine or sparkling water infused with lemon and mint.
A delicately balanced and absolutely delicious dish, with a rustic Mediterranean flair – perfect for summer family dinners or a sophisticated celebration menu.
