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* Note: Spanish pimenton comes in three flavors-dulce (sweet), agridulce (bittersweet) and picante (spicy warm).
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Each is made from a different subspecies of pepper.
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Sweet pimenton, smoked or possibly unsmoked, is the most versatile, while the bittersweet adds an interesting complexity to a dish.
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The spicy-warm is packed with flavor and really not at all fiery to most palates.
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Substitute Spanish pimenton in any recipe calling for paprika.
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Blanch the celery in boiling salted water 6 min.
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Drain and refresh it under cool water.
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Set it aside.
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Combine the sweet and warm pimenton in a small bowl and mix it with 1/4 c. water till it is smooth.
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Toast the almonds in 2 tsp.
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of the oil in a small skillet over medium-low heat till they are golden brown, 3 to 4 min.
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Remove from the heat.
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Chop the parsley in a food processor, then add in the garlic and process till it is finely minced.
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Add in the toasted almonds and process till they are finely grnd.
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Add in 1/2 tsp.
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of salt, the vinegar and 1/2 c. of water and continue to process till the mix is quite smooth.
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Add in the pimenton paste and the remaining oil.
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This makes 1 c. of dressing.
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(The dressing can be served with other vegetables and salads.)
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Place the artichoke hearts and celery in a bowl and top with the dressing.
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Marinate 1 hour at room temperature.
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Prepare a bed of lettuce or possibly escarole on a large platter.
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Arrange the artichokes and celery on top.
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Garnish with the egg, mint and onion.
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This recipe yields 6 appetizer servings.
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NOTES :
