Recipes from America's Greatest New Cooks
A ingredient-obsessed chef creating Italian food with small, inventive touches.
At NYC’s Il Buco Alimentari e Vineria, Justin Smillie goes through 60 cases of artichokes a week to keep up with the demand for this dish. He fries the artichokes until the edges are crispy, then tosses them with lemon and orange zest and smoky-hot crushed Aleppo pepper.
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