1. Prepare dressing by whisking together the honey, lime juice, mustard and fish sauce; set aside. 2. Deep fry artichokes in batches until they start to color, but don't allow to burn, about 2 minutes. Remove with a slotted spoon to a bowl. Toss with the dressing, mint leaves, sichimi togarashi, salt and pepper to taste. Serve immediately. 3. Note 1: Small artichokes need virtually no trimming, but the larger ones need some trimming. Prepare a large bowl of cold water and the juice of one lemon. For each artichoke, cut off all but about an inch of the stem and the sharp ends of the leaves (if they are, in fact, sharp), and pull off any outer leaves that are not tender. Using a sharp paring knife, peel the base of the artichoke and then the stem. Cut each artichoke in half and, using a teaspoon, scoop out the choke. As you trim each artichoke, place it in the bowl of lemon water. The very smallest artichokes are so tender that they require neither peeling nor de-choking. 4. Note 2: Use Japanese seven spice. It contains ground red pepper, mandarin orange peel, sesame seed, poppy seed, hemp seed, nori, ground Sichuan peppers. Or substitute with cayenne and ginger. ---------------------------------------------------------------------------
Nutrition
Ingredients
