CHOKING ON THE HEART

ARTICHOKES HEARTS:

They soaked in milk and dipped in egg and then smothered in flour with salt and pepper. I fried them in an inch vegetable oil on a very high heat. When the hearts were golden I set them on a plate with a paper towel to absorb the extra oil.


THAT ARE SAUTEED IN:
Then in another pan I made a sauce that consisted of white wine, 1 squeezed lemon, chopped garlic a chunk of butter and a bit of cream. I let this cook for about 10, maybe even 15 minutes and then I added the fried chokes! CRUCIAL: Stir them around and flip them a bit but for no more than 3 minutes.

Then save that sauce for the next time you have some salmon.

IF THIS DISH WERE AN OUTFIT

Yuki Torii