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Daniel Boulud on Artichokes

Artichoke, Kang Kim

Boulud photo by E. Gilmore; Artichoke photo by Kang Kim

The culinary force behind some of NYC’s most lauded restaurants—Daniel, Bar Boulud, etc.—Daniel Boulud also has inspired many of the city’s buzzy new chefs. An early proponent of local and seasonal ingredients, Boulud says this month he’s digging artichokes. For a twist on the multi-dimensional vegetable, try the crispy artichokes alla Romana with aioli and nipatella herbs at Boulud Sud. “Tender heart, crispy leaves, smooth, lemony, minty, garlicky sauce ... I think we just covered all the major food groups—or at least the most satisfying ones,” Boulud says. So much better than potato chips.

Where to Get It
Artichokes are a staple in summer dishes. For a crispy alternative, Boulud recommends trying them fried at these NYC restaurants.

  1. At Andrew Carmellini’s Locanda Verde, order the crispy fried artichoke with yogurt, lemon and mint.
  2. Boulud has included “crispy artichokes alla Romana” on the du jardin menu at Boulud Sud.
  3. At Marea, chef Michael White pairs bigeye tuna with oyster crema and crispy artichokes.

Artichoke Fun Facts
Technically, artichokes are flower buds that haven’t yet blossomed; one artichoke plant can produce more than 20 artichokes a year.

The Greeks and Romans considered artichokes to be an aphrodisiac, and until the 1500s, women in some countries were prohibited from eating them.

U.S. farmers began growing commercial artichokes in the early 20th century, and they’re all grown in California. The artichoke queen of Castroville, California, in 1947 was Marilyn Monroe.

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