How to Eat Artichoke Oysters Like a Champ
About this video
It's constantly packed at Chef Tal Ronnen's Crossroad's restaurant in L.A., where people can't get enough of his plant-based dishes, including his signature dish, Artichoke Oysters! Vegan was never this elegant!
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We're going to show you how to make our signature dish. This dish has been on the menu since we opened. Probably will never go off. It's our artichoke oysters. Oyster mushrooms, artichokes, artichoke puree, caviar that's made from seaweed, really simple dish. Seaweed. We've got kelp, wakame, a mix of different seaweeds as a garnish. The rock salt is kind of there instead of ice, that play on, you know, oysters sitting on ice. Artichoke leaf instead of a clam shell or an oyster shell. And what's really great is you get that little bite off the artichoke at the end. This is an artichoke puree, so it's the heart of the artichoke that we pureed.
Wow.
This is our oyster mushroom that's been breaded in cornmeal.
Oh, they're still warm. Put it on top? Yep. Like that?
Just like that. So the uh Bernaise sauce is made out of yellow tomatoes.
Oh, wow. That smells insane.
That's like a Bernaise sauce, yeah. And then the caviar is made from kelp, which is a seaweed. And then you just pick it up. And you just, huh?
let's try. What are you going to do right now? Yes. Oh, wow. Okay, tell me how to do it.
Just eat it and then eat scrape the little bit that's left on the artichoke. It's a two-step process.
I think so. Okay. Let's see. You ready? go on out. It's good stuff, right? There are no words. That's that amazing.
Timestamps are approximate — click one to jump the player.
PEOPLE MENTIONED
- Tal Ronnen
Chef and creator of the Artichoke Oysters at Crossroads
FAQ
What are Artichoke Oysters?+
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