Patatas Bravas and Crispy Artichokes

🥘 Ingredients

• almonds
  2 tbsp
• artichokes
  1 c
• arugula
  2 c
• black pepper
  1 pinch
• chipotle powder
  ½ tsp
• feta cheese
  ¼ cup
• garlic
  3 cloves
• grape tomatoes
  1 c
• green olives
  ½ cup
• mayonnaise
  ¼ cup
• olive oil
  2 tbsp
• parsley
  2 tbsp
• salt
  1 pinch
• white wine vinegar
  2 tbsp
• yukon gold potatoes
  1 lb

🍳 Cookware

• large pan
• small bowl

1. 

   1

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

   artichokes: 1 c
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: ½ cup, grape tomatoes: 1 c, parsley: 2 tbsp, garlic: 3 cloves, yukon gold potatoes: 1 lb
3. 

   3

   Heat a thin layer of olive oil 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 and black pepper . Set aside.

   olive oil: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   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.
5. 

   5

   In a small bowl , combine mayonnaise , 1 tbsp 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: ¼ cup, white wine vinegar: 2 tbsp, chipotle powder: ½ 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: 2 c, feta cheese: ¼ cup, almonds: 2 tbsp