Pintxos Pronto #6: Marinated Grilled Artichokes and Octopus in Olive Oil with Piment d'Espelette
Pintxos and eggnog? Why not. This is the sixth in our series of pintxos to be posted this holiday season. Some simple combinations of ingredients you can put together in a very little amount of your time, so you can spend most of it partaking in the revelry of the season.
Drizzle a little olive oil over your pintxos once you've skewered the bread, artichoke, and octopus. Then sprinkle with piment d'Espelette and you're ready to serve. Each jar of artichokes will give you about 10 pieces.
