---
title: Patatas Bravas and Crispy Artichokes
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/patatas-bravas-and-crispy-artichokes-5afb423d30006c50c57a4106"
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens: [Soy, Eggs, Milk, Tree Nuts]
tags: [Spicy, Vegetarian, Spanish]
rating: 4.0
rating_count: 5600
source_chef: Michelle Doll Olson
image: "https://images.recipes.furrysalamander.com/Spanish%20Recipes/patatas-bravas-and-crispy-artichokes.avif"
---
Wash and dry all produce. Drain @artichokes{1%cup}, then halve lengthwise through stem ends. Pat dry between two paper towels.

Thinly slice @green olives{½%cup}. Halve @grape tomatoes{1%cup} lengthwise. Pick @parsley{2%tbsp} leaves from stems. Mince or grate @garlic{3%cloves}. Peel @yukon gold potatoes{1%lb}, then cut into ½-inch cubes.

Heat a thin layer of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add potatoes and cook, tossing occasionally, until browned and crispy all over ~{8%minutes}. Remove from pan with a slotted spoon and transfer to a paper-towel-lined plate. Season with @salt{1%pinch} and @black pepper{1%pinch}. Set aside.

Add artichokes to same pan. Cook, tossing occasionally, until browned and crisp on surface ~{5%minutes}. Remove from pan with a slotted spoon and transfer to another paper-towel-lined plate. Season with salt and pepper.

In a #small bowl{}, combine @mayonnaise{¼%cup}, 1 tbsp @white wine vinegar{2%tbsp}, a pinch of garlic, and a pinch of @chipotle powder{½%tsp}. Season with salt, pepper, and more garlic and chipotle powder, as desired.

Divide @arugula{2%cups} between plates. Top with potatoes, artichokes, tomatoes, olives, @feta cheese{¼%cup}, and @almonds{2%tbsp}. Drizzle with aioli and garnish with parsley.