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.
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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!