Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
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Fried baby artichokes<br />
It’s hard to believe that anything this delicious could actually be suitable<br />
for vegans to eat, but there you have it.<br />
Baby artichokes<br />
Olive oil<br />
Lemon<br />
Sea salt<br />
Baby artichokes are a seasonal treat in California,<br />
especially near Castroville, the self-proclaimed<br />
artichoke capitol of the world. Near the Pacific<br />
coast with its 50 - 60 water, its climate is cool<br />
and foggy most of the time; perfect for<br />
artichokes. Babies are available on and off from<br />
April through June.<br />
Trim the tops off the babies. It helps to have<br />
eaten mature artichokes to understand what I’m<br />
saying here. What you’re trying to do is to get rid<br />
of the part that you’d normally not scrape<br />
anything off of with your teeth, or just eat<br />
outright, and leave on the part that you would.<br />
Artichokes are much more tender when young, so<br />
you can imagine just chewing up and swallowing<br />
on down the portion of the leaf you normally<br />
scrape.<br />
So also trim around the sides to get rid of the<br />
little spiky bits. “Squaring the circle”, in other<br />
words cutting it so it looks like a square viewed<br />
from the top, instead of a circle, actually works<br />
very well.<br />
Fry the babies in hot olive oil. Sprinkle on a small<br />
bit of sea salt, and squeeze lemon juice liberally<br />
over them as they fry.<br />
Serve at once.<br />
Serves 1 per 3-6 chokes<br />
Cooking time: 15 minutes<br />
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