Ingredients
2 oz radishes, thinly sliced and soaked in 2 tbsp lime juice and 1/2 tsp salt
1 ½ lb Yukon gold potatoes, cut into 1.5 inch cubes
1 ½ lb canned artichoke hearts, drained and patted dry
½ c almond slivers
Olive oil
For the Spicy Cilantro Basil Dressing
1 c basil leaves, packed
1 c cilantro, packed
¾ c mayo
7 tbsp olive oil
4 anchovies
⅓ c lime juice
1 - 2 serrano chilies (depends on spice tolerance/preference)
2 garlic cloves
1 tsp ginger, peeled and roughly chopped
½ c parmesan, grated
1 tbsp black pepper
Salt to taste
For the Additional Garnish
Thinly sliced serrano
Basil leaves
Cilantro leaves
Directions
Step 1
Preheat oven to 450ºF
Step 2
Add artichoke hearts and almonds on a large sheet tray, keeping them separate (or if easier you can use separate trays). Add olive oil and salt to taste and roast.
Step 3
Remove almonds after 3-5 minutes. Roast artichokes for 20-30 minutes, or until darkened and crispy.
Step 4
Add potatoes to a pan and cover with cold water. Bring to a boil and add enough water so that it tastes like a well-seasoned soup. Turn to medium low, cover, and simmer for 15-20 minutes, or until fork tender. Strain and set aside.
Step 5
Thinly slice radishes and combine with lime juice and salt. Let sit for at least a few minutes.
Step 6
Add potatoes and artichokes into a large bowl. Add your desired amount of dressing and mix. Set on a plate and garnish with the radishes, almonds, thinly sliced serrano, basil leaves, and cilantro leaves.
