Artichoke Salad with Romesco

Ingredients

 * into 2 1/2" pieces
 * Salt to taste
 * 2	tsp	sweet pimenton (not smoked) see * Note
 * 1/2	tsp	hot pimenton see * Note
 * Water as needed
 * 2	doz	almonds blanched, skinned
 * 1/4	cup	olive oil divided
 * 1/4	cup	chopped Italian parsley
 * 3	x	garlic cloves
 * 2	tbl	red wine vinegar
 * 2	can	artichoke hearts - (13 3/4 oz ea) drained, quartered
 * 3	cup	chopped lettuce or escarole
 * 1	x	hard-boiled egg sliced
 * 1	tsp	chopped fresh mint leaves
 * 1	tbl	chopped green onion

Directions
Blanch the celery in boiling salted water 6 minutes. Drain and refresh it under cold water. Set it aside. Combine the sweet and hot pimenton in a small bowl and mix it with 1/4 cup water until it is smooth. Toast the almonds in 2 teaspoons of the oil in a small skillet over medium-low heat until they are golden, 3 to 4 minutes. Remove from the heat. Chop the parsley in a food processor, then add the garlic and process until it is finely chopped. Add the toasted almonds and process until they are finely ground. Add 1/2 teaspoon of salt, the vinegar and 1/2 cup of water and continue to process until the mixture is quite smooth. Add the pimenton paste and the remaining oil. This makes 1 cup of dressing. (The dressing can be served with other vegetables and salads.) Place the artichoke hearts and celery in a bowl and top with the dressing. Marinate 1 hour at room temperature. Prepare a bed of lettuce or escarole on a large platter. Arrange the artichokes and celery on top. Garnish with the egg, mint and onion.