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Patatas Bravas and Crispy Artichokes
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Patatas Bravas and Crispy Artichokes

Patatas Bravas and Crispy Artichokes

with a Garlicky Aioli

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:
Soy
Eggs
Milk
Tree Nuts

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

6.5 ounce

Artichokes

(Contains: Soy)

1 ounce

Green Olives

4 ounce

Grape Tomatoes

¼ ounce

Parsley

2 clove

Garlic

12 ounce

Yukon Gold Potatoes

2 tablespoon

Mayonnaise

(Contains: Eggs)

3 teaspoon

White Wine Vinegar

1 teaspoon

Chipotle Powder

2 ounce

Arugula

½ cup

Feta Cheese

(Contains: Milk)

1 ounce

Almonds

(Contains: Tree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ 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

Paper Towel
Strainer
Peeler
Large Pan
Slotted Spoon
Small Bowl

Instructions

Dry Artichokes
1

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

Prep
2

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

Cook Potatoes
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.

Cook Artichokes
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.

Make Aioli
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.

Plate and Serve
6

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

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