Artichoke Salad with Romesco Recipe from Italy - Ingredients and Directions

Ingredients

• 6 stalks of celery , cut diagonally into 2.5-inch pieces
• salt , to taste
• 2 tsp of sweet pimenton (not smoked) [1]
• water , as needed
• 2 dozen blanched, skinned almonds
• 0.25 cup of olive oil , divided
• 0.25 cup of chopped italian parsley
• 3 garlic cloves
• 2 tbsp of red wine vinegar
• 2 cans of artichoke hearts (13.75 oz each), drained and quartered
• 3 cups of chopped lettuce or escarole
• 1 hard-boiled egg , sliced
• 1 tsp of chopped fresh mint leaves
• 1 tbsp of chopped green onion