Artichokes With Romesco Sauce
|Garlic||1 Clove (5 gm), peeled|
|Seeded jalapeno||1⁄2 (Pickled / Fresh, About 1/2 To 3/4 Inch)|
|Day old bread slice/Italian / sourdough bread||2 (Crusts Removed, 1 Cup Crumbs)|
|Plum tomatoes||3 Large, seeded and coarsely chopped|
|Red wine vinegar||2 Teaspoon|
|Dry sherry||2 Tablespoon|
|Hazelnuts||1⁄2 Cup (8 tbs), chopped and toasted|
|Olive oil||1⁄4 Cup (4 tbs)|
|Salt||1⁄2 Teaspoon (Or To Taste)|
To Make Sauce: In a food processor with the metal blade, process garlic and jalapeno until minced.
Add bread, tomatoes, vinegar, sherry, and nuts and process until ground.
With motor running, slowly pour oil through feed tube.
Remove sauce to bowl.
To Cook Artichokes: Rinse well and cut stems even with bottom so they stand up straight.
Place stem side up in a deep microwavesafe casserole.
Add enough water to cover a third of the artichokes.
Squeeze lemon over.
Cover and microwave on high (100%) for 12 to 16 minutes, or until stem is tender when pierced with the tip of a sharp knife.
Turn artichokes in liquid to moisten all leaves.
Let stand, covered, for 5 minutes and remove from water.
If cooking more than 2 artichokes, increase microwave time 3 to 5 minutes for each additional artichoke.
(Artichokes may be refrigerated, covered, overnight.) To Assemble: Several hours before serving, remove leaves from artichokes, discarding small bottom leaves.
Snip off tops of sharp leaves with scissors.
Scrape fuzzy choke from artichoke bottoms and fill each with a spoonful of sauce.
Place bowl with sauce on platter and arrange leaves and filled bottoms around it.