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Patatas Bravas and Crispy Artichokes

Patatas Bravas and Crispy Artichokes

with a Garlicky Aioli

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Patatas bravas is one of Spain’s most beloved late-night snacks, and we totally understand why. It consists of crispy fried potatoes drizzled with a warm and lightly spiced aioli sauce (are you drooling yet?). You don’t have to be fumbling around the streets of Barcelona in the wee hours to appreciate it, though. We’ve added artichokes, tomatoes, and arugula to give it some veg-focused, dinner-friendly flair.

Tags:Spicy
Allergens:SoyEggsMilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6.5 ounce

Artichokes

(ContainsSoy)

1 ounce

Green Olives

4 ounce

Grape Tomatoes

¼ ounce

Parsley

2 clove

Garlic

12 ounce

Yukon Gold Potatoes

2 tablespoon

Mayonnaise

(ContainsEggs)

3 teaspoon

White Wine Vinegar

1 teaspoon

Chipotle Powder

2 ounce

Arugula

½ cup

Feta Cheese

(ContainsMilk)

1 ounce

Almonds

(ContainsTree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate45 g
Sugar5 g
Dietary Fiber12 g
Protein16 g
Cholesterol20 mg
Sodium960 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Peeler
Large Pan
Slotted Spoon
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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

2

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

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, 8-10 minutes. Remove from pan with a slotted spoon and transfer to a paper-towel-lined plate. Season with salt and pepper. Set aside.

4

Add artichokes to same pan. Cook, tossing occasionally, until browned and crisp on surface, 5-6 minutes. Remove from pan with a slotted spoon and transfer to another paper-towel-lined plate. Season with salt and pepper.

5

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

6

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