- 4 large artichokes
- 2 tablespoons olive oil, divided
Fresh Romesco Sauce
- 2 cloves garlic, peeled
- ½ cup jarred roasted red peppers, cut into pieces
- 2 medium tomatoes, chopped
- ¼ cup chopped toasted almonds
- 2 tablespoons sherry vinegar
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne pepper
- ½ cup olive oil
- Kosher salt and freshly ground black pepper
- Turn on the food processor. Drop garlic through the feed tube and let it process. Stop the machine and add the peppers, tomatoes, almonds, sherry vinegar, paprika, and cayenne pepper. Pulse 10-15 times until the ingredients are smooth.
- With the motor running, pour in ½ cup olive oil until thickened. Turn off the machine, season the sauce with salt and pepper, if desired. Set aside.
- Bring a kettle of water to a boil. Trim the outer leaves of the artichoke. Cut off the thorny tips of each leaf. Cut the stem level at the base so it rests flat. Stand the artichokes up, side by side, in a large pot. Add boiling water ⅓ of the way up the artichokes. Cover and let simmer over low heat until a leaf pulls out easily, 40-45 minutes.
- Drain the artichokes and let rest until cool to the touch, 20 minutes. Slice in half lengthwise, through the stem, and with a small spoon, scoop out the choke from the center of each half.* Brush the cut sides of the artichoke halves with 1 tablespoon of the olive oil. Set aside.
- Gradually heat a 12 Inch Skillet over medium-high heat, 3 minutes. Dribble in remaining olive oil. Work in batches of two or three at a time and place artichoke halves, cut-side down, in the hot skillet. Sear for 2 minutes, then run a spatula underneath and take a peek. If they are browned, transfer to a platter. If not, leave in the skillet one more minute.
- To serve, spoon romesco sauce into the hollow of each artichoke. Serve more sauce to the side. To eat, pull off the leaves and dip into the sauce. Then, using a knife and fork, cut the artichoke bottom into pieces and enjoy.
*Note: At this point, you can put the artichoke halves in a container, cover, and refrigerate up to 1 day.
Pro Tip: Make the sauce a day in advance, chill it and then let come to room temperature before spooning into the artichoke hollows.