Appetizer

Crispy Artichoke Fundos with Romesco, Manchego Crisp & Aged Sherry Glaze

Name: Crispy Artichoke Fundos with Romesco, Manchego Crisp & Aged Sherry Glaze
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 8 baby artichokes (or 4 large, halved & choked); 1 red bell pepper, halved & seeded; 1 jarred roasted piquillo pepper; ¼ cup roasted almonds, blanched & skins removed; 2 tbsp red wine vinegar, divided; ¼ cup extra-virgin Spanish olive oil, divided; 3 cloves garlic, divided; Fleur de sel & Aleppo pepper; ½ cup aged oloroso sherry; 2 tbsp sherry vinegar; 1 tbsp honey; 2 oz manchego cheese, room temperature; Lemon juice from ½ lemon; 1 tbsp smoked paprika

Tender baby artichoke hearts are cleaned down to the pale, buttery fundos (the inner cores), then pan-fried in olive oil until their edges crisp and caramelize. They're dressed with a silky romesco sauce made from charred peppers and toasted almonds, topped with a paper-thin crisp of manchego cheese that shatters on the tooth, and finished with a glossy aged sherry reduction that adds tannic complexity.

740calper serving 25gprotein 59gcarbs 47gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this