Patatas Bravas and Crispy Artichokes

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• almonds
  2 oz
• artichokes
  13 oz
• arugula
  4 oz
• chipotle powder
  1 tsp
• feta cheese
  1 c
• garlic
  2 clove
• grape tomatoes
  8 oz
• green olives
  2 oz
• mayonnaise
  4 tbsp
• olive oil
  4 tbsp
• paper towels
• parsley
  ½ oz
• pepper
• salt
• white wine vinegar
  5 tsp

🍳 Cookware

• large pan
• slotted spoon
• slotted spoon
• small bowl

1. 

   1

   Wash and dry all produce. Drain artichokes and halve lengthwise through stem ends. Pat dry between two paper towels .

   artichokes: 13 oz, paper towels
2. 

   2

   Thinly slice green olives . Halve grape tomatoes lengthwise. Pick parsley leaves from stems. Mince or grate garlic . Peel Yukon Gold potatoes , then cut into ½-inch cubes.

   green olives: 2 oz, grape tomatoes: 8 oz, parsley: ½ oz, garlic: 2 clove, Yukon Gold potatoes: 24 oz
3. 

   3

   Heat a thin layer of olive oil (we used 2 TBSP) in a large pan over medium-high heat. Add potatoes and cook, tossing occasionally, until browned and crispy all over, ⏱️ 10 minutes . Remove from pan with a slotted spoon and transfer to a paper-towel-lined plate. Season with salt and pepper .

   olive oil: 4 tbsp, salt, pepper
4. 

   4

   Add artichokes to same pan. Cook, tossing occasionally, until browned and crisp on surface, ⏱️ 6 minutes . Remove from pan with a slotted spoon and transfer to another paper-towel-lined plate. Season with salt and pepper .

   salt, pepper
5. 

   5

   In a small bowl , combine mayonnaise , 1 TBSP of white wine vinegar , a pinch of garlic, and a pinch of chipotle powder . Season with salt, pepper, and more garlic and chipotle powder, as desired.

   mayonnaise: 4 tbsp, white wine vinegar: 5 tsp, chipotle powder: 1 tsp
6. 

   6

   Divide arugula between plates. Top with potatoes, artichokes, tomatoes, olives, feta cheese , and almonds . Drizzle with aioli and garnish with parsley.

   arugula: 4 oz, feta cheese: 1 c, almonds: 2 oz