Palm Hearts

My first recipe (well, I only made part of the recipe) from the French Laundry cookbook Jeremy let me borrow. I want to go to dinner there soon but it's a couple hundred dollars for all the courses. I think Mike and I might go there for Christmas but we'll have to see what's available.

I left out the marrow beans from this recipe because I didn't want to do anything fussy, but I loved the idea of coating the palm hearts in panko. I had both, so it was a simple thing to make. Coated in flour, egg, then panko and fried in peanut oil. This is my new favorite oil: light, flavorless, and high smoke point.

These were soooo good. Crispy, briny, and kinda like artichoke hearts. Some times almost creamy and nice and salty. Mike was reminded of scallops.