Summary: Go to recipe page: http://www.ciaprochef.com/canola/recipe1.html Fried artichokes and fennel served with romesco sauce make for a prefect appetizer or small plate. Chef Almir Da Fonseca’s soaks the fennel and artichoke hearts in buttermilk to give them a rich flavor and more tender texture before frying in canola oil. Download Podcast Video
