Artichoke Deep-Fried Manicotti, Courtesy of chef Ivan Guadarrama

Start here. Go anywhere.

SUMMER & FALL REGISTRATION

• Open for New Students May 17 • Open for Dual Enrolled

High School Students May 24 • Summer Sessions begin June 13

• Fall Semester begins August 29 APPLY AND REGISTER

FEATURED COLUMNIST

Artichoke Deep-Fried Manicotti

Courtesy of chef Ivan Guadarrama

California’s artichoke history began in 1922 when the first artichoke shoots were planted in Castroville. More than nine decades later, nearly 100 percent of America’s fresh artichoke supply is grown in California — nearly two-thirds in the small town of Castroville. The first Artichoke Festival was in 1959 under the sponsorship of the Marinovich Marching Units, Chef Ivan Guadarrama with the assistance of the Castroville Rod and Gun Club. In 1961, it was a joint venture of the Marinovich Marching Units and the Castroville Chamber of Commerce to produce a larger festival, and Sally DeSante was chosen as the first Artichoke Queen.

In 1963, 1964 and 1965, it was solely sponsored by the Castroville Chamber of Commerce under the direction of the Artichoke Festival Board with Bill Price, one of the festival originators.

In tribute to the 2022 festival, which returns June 11-12 to Castroville after a two-year pandemic hiatus, chef Ivan Guadarrama of Tarpy’s in Monterey shares this artichoke recipe:

••• Artichoke Deep-Fried Manicotti

Ingredients Vegetable oil, for frying 1 cup spinach, thawed and chopped 2 cups artichoke hearts, thawed and chopped 8 oz. cream cheese ½ cup sour cream ½ cup Parmesan cheese, shredded ½ tsp. chile flakes ¼ tsp. salt 4 cloves garlic, minced 14 manicotti, cooked 6 eggs, beaten 5 cups Italian breadcrumbs

Marinara sauce, to serve Directions

In a large heavy-bottomed pot or Dutch oven, heat oil to 350 degrees.

In a large bowl, mix spinach, artichokes, cream cheese, sour cream, Parmesan cheese, chile flakes, salt and garlic. Stir until fully combined. Stuff manicotti with spinach mixture.

Roll manicotti in egg then in breadcrumbs.

Dip in egg and breadcrumbs again, then add to hot oil and fry until light brown and crispy. n

Share A Recipe!

Do you have a recipe that is a family favorite? Or maybe one from your childhood you would like to share? The Aptos Times will be publishing one recipe each issue from a community member.

Feel free to add a little history to the recipe if you want (approximately 75 words). Every issue we will randomly choose a recipe to publish.

Find your favorite and send it to cathe@cyber-times.com today!

“SCCB” from page 12

Sinclair obtained his master of business administration degree from the University of Southern California and his bachelor’s degree in business management from University of the Redlands. He is a graduate of Pacific Coast Banking School, American Bankers Association National Compliance School, and has a certificate in human resource management from Loyola Marymount University.

He is a board member of the nonprofit Alliance of Jamaican and American Humanitarians and the Wiley Center/ LA Speech and Language. He’s a former board member of Juvenile Diabetes Foundation Los Angeles Chapter, USC Summer Leadership Program, and served as an Advisory Board member of Central City Lutheran Mission, San Bernardino, and Bethlehem Temple Economic Development.

Sinclair currently resides in Los Angeles with his wife, Rosario, and will maintain an office at Santa Cruz County Bank’s 75 River St. office in downtown Santa Cruz. n