Artichoke paste

Rich and nutty

This paste reminds me the luxurious bounty of the Provence. Rather simple to make too. Sauté canned artichoke hearts with shallots and garlic.
Make a paste with the sautéed mix and walnuts, lemon juice and olive oil. Nutty and creamy. Ready to be scooped onto a cracker or slice of bread.

Sauté artichokes, onion and garlic …

… and Add lemon juice and walnuts to the sautéed mix.

Artichoke and shrimp with Romesco sauce

Romesco which I make about as often as the sun rises, is made with roasted red peppers, water-soaked ancho chilies, paprika, roasted almonds, sautéed garlic, shallots and sherry vinegar ground into this paste that feels like flavored butter in your mouth. Mix canned sautéed artichoke hearts with sautéed onion and garlic and with the Romesco. Although Romesco is traditional Catalan it reminds me of the starry night over the Rhone.

A little like the canal on the Rhone with starry sky

Roasted red peppers

sauteed onion and garlic

Paprika from Budapest

Soaked ancho chilies

roasted red peppers, water-soaked ancho chilies, paprika, roasted almonds, sautéed garlic, shallots and sherry vinegar

Add Romesco to cooked shrimp

Add canned artichoke hearts