Meaty artichokes give a toothsome bite to this vegan ceviche recipe. Cleaning and cooking fresh whole artichokes is the most challenging part of this dish, but it’s essential to getting that meaty texture.
Fill a large stockpot with water. Cut 2 of the limes in half, and squeeze juice into the water. Salt water generously, and stir to dissolve. Add 3 of the onion quarters and the peppercorns to the pot.
Trim the artichoke stems and remove the tough outer layer of leaves. Slice off the top third of each artichoke with a serrated knife. Place the artichokes in the pot, and set over medium-high heat. Place a plate over the artichokes to submerge them.
Bring to boiling, then reduce the heat to a gentle simmer. Simmer for 15 minutes. Remove from the heat, and let artichokes cool in the water for 15 minutes. Remove to a plate and set aside until cool enough to handle.
Remove all the artichoke leaves and use a small spoon to scoop out the hairy chokes; discard leaves and chokes. Cut artichoke hearts into medium dice, and place in a large bowl.
Zest 1 of the remaining limes and juice both of them. Add lime zest and juice to the artichokes. Mince the remaining onion quarter, and add that along with the 1/2 tsp. salt, the cilantro, parsley, oil, jalapeño, and radishes. Toss well and set aside at least 15 minutes to marinate. Stir and taste after 15 minutes to see if it needs more lime juice or salt.
In a large frying pan, heat oil over medium-high heat. Dip 1 of the tortilla wedges into the oil. If it is immediately covered with bubbles, it’s hot enough to cook. Add a handful (10 to 12 wedges at a time—don’t crowd the pan) to the oil. Cook until golden, about 2 minutes per side. (Reduce the heat if they are browning too quickly.) Place on a paper-towel- lined baking sheet, and sprinkle with salt while still warm. Repeat with remaining tortilla wedges.
To serve, spoon ceviche onto a serving platter, and arrange totopos on the side.
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