Artichoke Salad with Romesco

Ingredients

• celery stalks cut diagonally into 2½" pieces
  6 stalks
• salt to taste
  1 unit
• sweet pimenton (not smoked) <ref>Spanish pimenton comes in three flavors-dulce (sweet)

  agridulce (bittersweet) and picante (spicy hot). Each is made from a different subspecies of pepper. Sweet pimenton, smoked or unsmoked, is the most versatile, while the bittersweet adds an interesting complexity to a dish. The spicy-hot is packed with flavor and really not at all fiery to most palates. Substitute Spanish pimenton in any recipe calling for paprika.</ref>
  2 teaspoons
• water as needed
  1 unit
• dozen almonds blanched

  skinned
  2 unit
• olive oil divided
  ¼ cup
• chopped Italian parsley
  ¼ cup
• garlic cloves
  3 unit
• red wine vinegar
  2 tbsp
• artichoke hearts - (13¾ oz ea) drained

  quartered
  2 cans
• chopped lettuce or escarole
  3 cup
• hard-boiled egg sliced
  1 unit
• chopped fresh mint leaves
  1 tsp
• chopped green onion
  1 tbsp