• 7 ounces fresh uni
  • 90 grams Creme Fraiche
  • 2 Meyer lemons
  • 1# baby artichokes, cleaned and cut in half
  • 3 breakfast radishes, sliced thinly
  • 1 teaspoon white sesame seeds
  • 1 teaspoon Calabrian chili oil

Passo a passo

  1. Add the creme fraiche, sea urchin and zest to a blender and blend until combined. Set aside.
  2. Add the artichokes to a large pot of olive oil at 350 degrees Fahrenheit and cook until crispy. Remove from oil and allow to drain. Season with salt.
  3. Once slightly cooled add to the oil again and cook until crispy and golden brown.
  4. Serve with sea urchin cream and a lemon wedge.