Time of preparation: 20 minutes
Soak the almonds overnight with the mineral water.
Next day, drain the almonds and keep the water for later. Blend the almonds, garlic, salt and bread in a blender on maximum speed until all blitzed. Follow adding olive oil and sherry vinegar. Add the water to achieve the density of a cream but not thick. Taste and add more sherry vinegar if required.
Chill to serve
Meanwhile cut artichokes cut in quarters
Half grapes and break a few almonds into pieces
Pour the ajoblanco mix in the bottom of a shallow bowl
Place artichokes around outside and scatter grapes in between
Finish with the crush almonds and a good drizzle of Peñarrubia oil.