His pickled cherry tomatoes, for example, make an appearance in the restaurant's gluten-free tagliatelle with artichokes (see the recipe)--an ideal springtime dish.
At the restaurant, the chokes are cooked sous-vide; we simplified the recipe by sautéing the hearts with onions, fennel, spices and a squeeze of lemon. The tender vegetables are then tossed with al dente noodles, the pickled tomatoes, briny olives, wild mushrooms and greens.
Although fresh artichokes are currently in abundance, you can use frozen hearts if you're strapped for time.
After all, as Sandoval knows, necessity is the mother of invention.
Please check your inbox to verify your email address.