Unsmoked pimenton provides a stand-in for hard-to-obtain flora peppers in making this romesco sauce. The flora is a plum-sized, sweet, dried pepper, soaked and ground with garlic and almonds for the sauce. It’s the same pepper used for sweet pimenton.
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.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.