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Recipes from America's Greatest New Cooks

Slide 7 of 11

Fried Artichokes with Citrus and Parsley by Justin Smillie

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.

Photo © Michael Turek.

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