Artichoke-chip Garnish
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Credit: Chris “CJ” Jacobson, Chef, The Yard, Santa Monica, Calif.
The National Culinary Review, March 2010
Ingredients
1 baby artichoke
Canola oil, as needed
Instructions
Method: Clean off fibrous outer layers of baby artichoke. Slice lengthwise ¹/16-inch thick. Fry in 360ºF canola oil until light brown and crispy. Season. Reserve.
Tags
Side, The National Culinary Review, Vegetarian
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