Guerrilla Tacos: Recipes from the Streets of L.A. by Wesley Avila & Richard Parks

Author:Wesley Avila & Richard Parks [Avila, Wesley]
Language: eng
Format: azw3
Publisher: Potter/TenSpeed/Harmony
Published: 2017-10-10T04:00:00+00:00

ARTICHOKE QUESADILLA

When I worked at L’Auberge, I was living near the artichoke capital of the world, Castroville, which is about fifty miles up the road from Carmel on the way to Santa Cruz. At the restaurant, Walter would do a salad with artichokes seven different ways—puréed, fried, raw, braised. . . . My favorite was the fried baby artichokes. Artichokes are a lot of work in the kitchen. On days off, I’d go to a show in Santa Cruz or go drinking with friends up there, just blow off steam. Once we caught an Ozomatli show and ended up driving off the road into an artichoke field to poach a few plants. An artichoke is a very fibrous plant—as I found out that night while trying to remove the hearts with my bare hands—part of why they’re tough to prepare. But baby artichokes are perfect for a quesadilla. The tomato confit can be prepared 1 day ahead.

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