Ana Castro’s Sunchoke Tostadas with Prune Aioli: A Unique Twist on a Mexican Classic - California Pr

Name: Ana Castro’s Sunchoke Tostadas with Prune Aioli: A Unique Twist on a Mexican Classic - California Pr
Total time: 75 min
Ingredients: 3 lbs sunchokes (washed, peels on); 12 tostadas; 1/2 cup thinly sliced chives; 1 cup small diced fresh celery; 2 Granny Smith apples; Zest and juice of 1 lemon; 4 TBSP of extra virgin olive oil; Salt to taste; 1/2 cup fresh chervil (or substitute with chives or scallion greens if unavailable); 4 cups apple cider (like AVAL or Isastegi); 2 guajillo chiles (seeded); 3 chiles de arbol (seeds on); 1 cup prunes; Juice of 2 lemons; 1 whole egg + 1 egg yolk; 3 cups neutral oil (like canola)

californiaprunes.org

These sunchoke tostadas combine the earthy tones of sunchokes with the sweetness of California Prunes and a kick from smoky ancho chiles.

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Ingredients

3 lbs sunchokes (washed, peels on)
12 tostadas
1/2 cup thinly sliced chives
1 cup small diced fresh celery
2 Granny Smith apples
Zest and juice of 1 lemon
4 TBSP of extra virgin olive oil
Salt to taste
1/2 cup fresh chervil (or substitute with chives or scallion greens if unavailable)
4 cups apple cider (like AVAL or Isastegi)
2 guajillo chiles (seeded)
3 chiles de arbol (seeds on)
1 cup prunes
Juice of 2 lemons
1 whole egg + 1 egg yolk
3 cups neutral oil (like canola)