Season with salt and pepper.įor the radishes: Slice the radishes in half lengthwise, then into thin half-moons (and a few into quarter moons, if you want, for varied texture). Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt.įor the pico de gallo: Mix together the tomatoes, capers, olive oil, lemon juice, cilantro and onions in a large bowl. Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time. Heat the vegetable oil in a high-sided skillet or Dutch oven.ĭredge the artichokes in the flour, shaking off the excess. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown.Īdd the flour to a casserole dish and whisk in some salt and pepper. Use a spoon to remove the inedible hairy leaves and slice into quarters. Use a vegetable peeler to remove the woody outermost layer of the stem. Using a paring knife, remove the outer leaves, and trim the artichoke down to the choke. Twelve 4-inch soft corn tortillas, or smallest size available Kosher salt and freshly ground black pepperġ 1/2 pounds mixed heirloom tomatoes, not overly ripe, medium diceġ/2 bunch fresh cilantro, stems removed, coarsely choppedġ/2 small red onion, diced small (about 1/2 cup)ġ bunch radishes, scrubbed clean, tops trimmedĨ ounces (1 package) marinated white anchovy fillets (boquerones), sliced into stripsġ/4 cup packed fresh flat-leaf parsley leaves, choppedĬanola oil, for frying (you'll need at least 4 to 8 cups)
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