🌿 Artichoke Flowers – Cándeli Style

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:

1. 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.
2. Boil:
   Place the cleaned artichokes in a pot of boiling water and cook for about 25 minutes until tender but still holding their shape.
3. 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.
4. 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.
5. 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.

✨ Enjoy!