Artichoke and Sun Dried Tomato Romesco

By Chef:  Callie England
Posted: November 17, 2011


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Try this for the Thanksgiving Holiday. It’s beautiful and delicious, and this year, everyone will be thanking you! Happy uncooked Turkey day!


  • 1.5 C soaked cashews (measured before soaking)
  • .75 – 1 C soaked sun dried tomatoes (measured before soaking)
  • 4  raw artichoke hearts
  • .5 C olive oil
  • 3 T lemon juice
  • 3 T red miso
  • 1 T herbes de provence
  • 1 tsp sea salt
  • .5-1 packet of stevia
  • 2-3 drops of orange essential oil (use zest of one orange in it’s place if without EO)



In a food processor, combine all ingredients. Process until smooth in texture – will keep for about one week in refrigerator.


  • Belgian white endive
  • Belgian red endive
  • lemon
  • black pepper

Separate the leaves of the white endive and fill with romesco – arrange leaves side by side on a platter. Top leaves with thinly sliced red endive, cracked black pepper and lemon zest.