As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Archive for July 26th, 2012
If you enjoyed the Crispy Artichoke Chip recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is the dish for the artichoke connoisseur. By braising the artichokes, Chef John Toulze really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy.