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Time
30 min
Level
Basic
Author
hellofresh

Patatas Bravas and Crispy Artichokes | with a Garlicky Aioli

gluten-free
soy
eggs
milk
tree-nuts
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
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. Set aside.
5
In a small bowl, combine mayonnaise, 1 TBSP white wine 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, and almonds. Drizzle with aioli and garnish with parsley.
Micro nutrients
Total weight
834.78g
Carbs
100.82g
Dietary fiber
46.43g
Sugar
10.86g
Fats
43.13g
Saturated
10.51g
Poly
7.08g
Mono
17.51g
Trans
0.4g
Proteins
27.84g
Calcium
101.15%
Iron
17.02%
Magnesium
113.94%
Vitamin A
79.34%
Vitamin C
213.66%
Vitamin D
1.65%
Vitamin B6
17.35%
Vitamin B12
55.03%
Sodium
89.64%
Potassium
104.83%
Cholesterol
25.97%
Percentages are based on a diet of 2000 calories a day.
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