Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Green Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- into 2 1/2" pieces
- Salt to taste
- 2 tsp sweet pimenton (not smoked) see * Note
- 1/2 tsp hot pimenton see * Note
- Water as needed
- 2 doz almonds blanched, skinned
- 1/4 cup olive oil divided
- 1/4 cup chopped Italian parsley
- 3 x garlic cloves
- 2 tbl red wine vinegar
- 2 can artichoke hearts - (13 3/4 oz ea) drained, quartered
- 3 cup chopped lettuce or escarole
- 1 x hard-boiled egg sliced
- 1 tsp chopped fresh mint leaves
- 1 tbl chopped green onion
- =
Directions
Blanch the celery in boiling salted water 6 minutes. Drain and refresh it under cold water. Set it aside.
Combine the sweet and hot pimenton in a small bowl and mix it with 1/4 cup water until it is smooth.
Toast the almonds in 2 teaspoons of the oil in a small skillet over medium-low heat until they are golden, 3 to 4 minutes. Remove from the heat.
Chop the parsley in a food processor, then add the garlic and process until it is finely chopped. Add the toasted almonds and process until they are finely ground. Add 1/2 teaspoon of salt, the vinegar and 1/2 cup of water and continue to process until the mixture is quite smooth. Add the pimenton paste and the remaining oil. This makes 1 cup of dressing. (The dressing can be served with other vegetables and salads.)
Place the artichoke hearts and celery in a bowl and top with the dressing. Marinate 1 hour at room temperature.
Prepare a bed of lettuce or escarole on a large platter. Arrange the artichokes and celery on top. Garnish with the egg, mint and onion.