Kitchen Confidence

Video: How to Prep Artichokes

By • June 24, 2014 • 2 Comments

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Next up in Mario Batali's How To Tuesdays series? Grab a lemon and a paring knife -- we're getting to the heart of the matter.

 

Some vegetables beg to be eaten. They only ask for a little trim -- maybe a quick blanch -- before mingling with your salads and pastas all season long. Artichokes are another story. Armed with spiny leaves, they demand you peel them, trim them, scoop out the fuzzy choke that gives them their name. But when at last you do, they’ll be worth it.

This week, Chef Andy Nusser of Tarry Lodge shows us how to prep our prickly friends. With a lemony water bath at the ready, you’ll peel the outermost leaves, slice your vegetables in two, and uncover their tender, golden hearts. Save the scraps for frying and then feast on artichokes in every way imaginable -- preferably with your fingers, dunked in an aioli that tastes like summer. 

Got anything you want to learn from the Batali chefs? Let us know in the comments!

This video was made in collaboration with Mario Batali.

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Tags: how to tuesday, mario batali, prep, vegetables, spring, summer, artichokes, how-to & DIY

Comments (2)

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28 days ago Kimberly

Dude has no clue. There's a lot of flavor and "meat" in those outer leaves. I have NEVER been to a restaurant that prepared them this way. And if I had been to one, I'd be unlikely to return for a repeat. It's not that the heart isn't the best part, it's just that it's not the ONLY part.

Food52

27 days ago Lisa Siva

Thanks for your feedback, Kimberly! We're all for artichoke leaves (fried with aioli, anyone?) -- but this video is intended to help you prep for those recipes that call for just the hearts.