Crispy Artichoke & Patatas Bravas Salad

🥘 Ingredients

• Idaho potato
  24 oz
• almonds
  2 oz
• artichoke hearts
  2 jar
• arugula
  8 oz
• chipotle powder
  2 tsp
• garlic
  4 clove
• goat cheese
  ½ cup
• grape tomatoes
  2 bunch
• mayonnaise
  6 tbsp
• olive oil
  2 tbsp
• paper towels
• parsley
  2 bunch
• white wine vinegar
  2 tbsp

🍳 Cookware

• large pan
• small bowl

1. 

   1

   Halve the artichoke hearts lengthwise and pat dry between two layers of paper towels . Halve the grape tomatoes . Pick the parsley leaves off the stems. Mince or grate the garlic . Peel and dice the Idaho potato into 1⁄2–inch pieces. HINT: Be sure to cut the potatoes as evenly as possible; use the ruler above for help!

   artichoke hearts: 2 jar, paper towels, grape tomatoes: 2 bunch, parsley: 2 bunch, garlic: 4 clove, Idaho potato: 24 oz
2. 

   2

   Heat a 1⁄4–inch layer of olive oil in a large pan over medium-high heat. Add the potatoes and fry, 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.

   olive oil: 2 tbsp
3. 

   3

   Add the artichokes to the same pan and fry, 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.
4. 

   4

   Make the chipotle dressing: in a small bowl , mix together the mayonnaise , white wine vinegar , garlic (to taste) and chipotle powder (to taste). Season with salt and pepper.

   mayonnaise: 6 tbsp, white wine vinegar: 2 tbsp, chipotle powder: 2 tsp
5. 5

   Plate the arugula and top with tomatoes, almonds (sliced), goat cheese , potatoes, and artichokes. Drizzle with chipotle dressing, garnish with parsley leaves, and enjoy!

   arugula: 8 oz, almonds: 2 oz, goat cheese: ½ cup