---
title: "Crispy Artichoke & Patatas Bravas Salad"
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/crispy-artichoke-and-patatas-bravas-salad-5570a21bfd2cb960328b4567"
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Medium
allergens: [Milk, Tree Nuts, Eggs]
tags: [Veggie, Salad, Spanish, Quick]
rating: 4.5
rating_count: 440
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Spanish%20Recipes/crispy-artichoke-patatas-bravas-salad.avif"
---

Wash and dry all produce. Halve the @artichoke hearts{8%oz} lengthwise and pat dry between two layers of paper towels. Halve the @grape tomatoes{1%cup}. Pick the @parsley{2%tbsp} leaves off the stems. Mince or grate the @garlic{1%cloves}. Peel and dice the @idaho potato{1%large} into ½-inch pieces. HINT: Be sure to cut the potatoes as evenly as possible.

Heat a ¼-inch layer of @olive oil{¼%cup} in a #large pan{} over medium-high heat. Add the potatoes and fry for 6-7 minutes, turning to cook on all sides, until golden brown and crispy. ~{6%minutes} Remove from oil and reserve on a paper-towel lined plate. Season with salt and pepper.

Add the artichoke hearts to the same pan and fry for 6-7 minutes, turning to cook on all sides, until golden brown and crispy. ~{6%minutes} Remove from oil and reserve on a paper-towel lined plate. Season with salt and pepper.

Make the chipotle dressing: in a #small bowl{}, mix together the @mayonnaise{2%tbsp}, @white wine vinegar{1%tbsp}, garlic (to taste) and @chipotle powder{½%tsp} (to taste). Season with salt and pepper.

Plate the @arugula{2%cups} and top with tomatoes, sliced @almonds{¼%cup}, crumbled @goat cheese{2%oz}, potatoes, and artichoke hearts. Drizzle with chipotle dressing, garnish with parsley leaves, and enjoy!