MAY 2019 — THE ARTICHOKE

L.A.'s finest chefs have been challenged by the Editorial staff of the Los Angeles Times.

Use key one ingredient, served up in a dish.

WEHO — ALL MONTH

CECCONI'S

A special artichoke polenta with porcini mushrooms and taleggio.

CULVER — ALL MONTH

AKASHA

Black rice bowl with asparagus, peas, pea tendrils and artichoke frites with salsa verde. $17

CULVER — ALL MONTH

AR CUCINA

Spaghetti with shaved artichokes and pistachio pesto. $19

PASADENA — ALL MONTH

UNION

Dish of artichoke tortellini with stracciatella, pine nuts and basil oil. $TBD

FAIRFAX — ALL MONTH

ANGELINI OSTERIA

Casserole of slow braised baby artichokes in extra virgin olive oil with onions.

DTLA — ALL MONTH

HOCK+HOOF

Crispy artichoke with sumac yogurt, preserved lemonquats, mint and confit garlic. $15

WESTCHESTER — ALL MONTH

AYARA THAI

Northern Thai Tam Artichoke Salad. $12

RANCHO PALOS VERDES — ALL MONTH

MAR'SEL

Stuffed artichoke bottoms, artichoke tapenade, preserved lemon, escabeche vegetables, calabrian puree, spring greens.  $48

SANTA MONICA — ALL MONTH

FARMSHOP

Crispy artichokes with Di Stefano stracciatella, charred stone fruit, hazelnut salsa and foraged herbs. $16

MANHATTAN BEACH — ALL MONTH

THE STRAND HOUSE

Artichoke agnolotti made with pecorino and local asparagus. $21

BEL AIR — ALL MONTH

HOTEL BEL-AIR

Wolfgang Puck’s signature Sunrise Bowls will contain an abundance of artichoke. $26

HOLLYWOOD — ALL MONTH

LE PETIT MARCHE

A  sunchoke and chickpea purée, with red beets, salted chips, artichoke heart confit, zaatar spices from LA’s Spice Station topped with crumbled feta cheese and seasonal pea shoots. $15

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