Artichoke Salad with Romesco

Ingredients

 * 6 stalks celery stalks cut diagonally into 2½" pieces
 * salt to taste
 * 2 teaspoons sweet pimenton (not smoked)
 * water as needed
 * 2 dozen almonds blanched, skinned
 * ¼ cup olive oil divided
 * ¼ cup chopped Italian parsley
 * 3 garlic cloves
 * 2 tbsp red wine vinegar
 * 2 cans artichoke hearts - (13¾ oz ea) drained, quartered
 * 3 cup chopped lettuce or escarole
 * 1 hard-boiled egg sliced
 * 1 tsp chopped fresh mint leaves
 * 1 tbsp chopped green onion

Directions

 * 1) Blanch the celery in boiling salted water 6 minutes.
 * 2) Drain and refresh it under cold water.
 * 3) Set it aside.
 * 4) Combine the sweet and hot pimenton in a small bowl and mix it with ¼ cup water until it is smooth.
 * 5) 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.
 * 6) Remove from the heat.
 * 7) Chop the parsley in a food processor, then add the garlic and process until it is finely chopped.
 * 8) Add the toasted almonds and process until they are finely ground.
 * 9) Add ½ teaspoon of salt, the vinegar and ½ cup of water and continue to process until the mixture is quite smooth.
 * 10) Add the pimenton paste and the remaining oil.
 * 11) This makes 1 cup of dressing (the dressing can be served with other vegetables and salads)
 * 12) Place the artichoke hearts and celery in a bowl and top with the dressing.
 * 13) Marinate 1 hour at room temperature.
 * 14) Prepare a bed of lettuce or escarole on a large platter.
 * 15) Arrange the artichokes and celery on top.
 * 16) Garnish with the egg, mint and onion.