• Fried Artichokes and Fennel with Romesco

    Ingredients

    Yields 6 portions as a first course

    • Ingredients
      Amount
    • Canola Oil
      ½ gal.
    • Instant flour (WondraTM)
      4 cups
    • Salt
      1 tsp.
    • Artichoke hearts, thinly sliced
      6
    • Fennel bulb, cored, thinly sliced
      2
    • Buttermilk
      1 qt.
    • Romesco sauce

    Romesco: Roasted Bell Pepper and Hazelnut Sauce

    Yields 2 to 2½ cups

    • Ingredients
      Amount
    • Canola oil
      3 oz
    • Red bell pepper, roasted
      1
    • Dried ancho chiles, seeded, soaked and minced
      3 ea.
    • Jalapeño or serrano chiles, seeded and roughly chopped
      1
    • Tomatoes, roasted in oven
      3
    • Garlic cloves, minced
      3
    • Almonds, lightly toasted
      24
    • Hazelnuts, lightly toasted
      24
    • Parsley, chopped
      1 Tbsp.
    • Bread slices, fried
      2
    • Red wine vinegar
      2-3 tsp.

    Method

    1. In a saucepan or deep fryer, heat canola oil to 350°F.
    2. Combine instant flour (WondraTM) with salt and pepper. Place in a bowl.
    3. Soak artichoke and fennel in buttermilk. Shake off the buttermilk and toss in seasoned flour.
    4. Shake off excess flour and fry the artichokes and fennel in batches for 2 to 3 minutes, until crispy. Remove and drain on paper towels. Sprinkle with salt and pepper. Serve with romesco sauce.

    Romesco: Roasted Bell Pepper and Hazelnut Sauce

    1. In a large skillet, heat canola oil. Sauté the peppers until soft.
    2. Combine peppers, tomatoes, garlic, almonds, hazelnuts, parsley, bread and red wine vinegar in a food processor. Pulse until the mixture is consistent with the nuts still detectable, finely chopped but not puréed.