After all, they’re everyone’s favorite course. With this rustic yet modern menu inspired by San Francisco chef Chris Cosentino, you really won’t miss the mains
Photo by Annabelle Breakey; written by Amy Machnak
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Artichokes with Mint and Lemon
Because this is such a simple salad, it’s important to use super-fresh vegetables and top-quality olive oil and cheese.
Instead of using ordinary canned anchovies, Chris Cosentino uses marinated white anchovies, which have a fresher, cleaner taste. They’re a staple ingredient at Incanto, his San Francisco restaurant.
We doubled this recipe so it could serve as a main course. Lamb loins are amazingly tender and flavorful but also expensive; we found that cheaper lamb shoulder roast (although tougher) works too. Just cook it a little longer—about 10 minutes more.