FRIED BABY ARTICHOKES

THIS RECIPE WAS RECENTLY PUBLISHED BY DAVID TANIS IN THE N.Y. TIMES.  AFTER MAKING IT MORE THAN ONCE, I DECIDED TO GIVE IT WIDER CIRCULATION THAN THAT HUMBLE PAPER COULD PROVIDE.  IN CALIFORNIA, ARTICHOKES HAVE TWO SEASONS AND ONE OF THEM IS NOW.  WE’RE GETTING BEAUTIFUL LITTLE PURPLE ARTICHOKES IN THE FARMERS MARKETS.  FRIED, THEY ARE A PERFECT ACCOMPANIMENT TO FISH OR LAMB OR CHICKEN OR, COME TO THINK OF IT, JUST ABOUT ANYTHING.  JUDGING FROM HOW QUICKLY THEY DISAPPEARED, I COULD HAVE MADE A HUNDRED RATHER THAN TWENTY.  IF YOU WISH TO SERVE THEM AS PICTURED, WITH BRAISED RADICCHIO AND RED PEPPERS, DOWNLOAD THOSE RECIPES FROM THE VEGETABLE SECTION ON THE HOME PAGE.
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