Video: How to Prep Artichokes

June 24, 2014

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.

Shop the Story

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.

Join the Conversation

See what other Food52 readers are saying.

  • Kimberly
  • Lisa Siva
    Lisa Siva
Lisa is a noodle fiend and a chocolate hoarder. She probably wants to make you cookies.


Kimberly June 24, 2014
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.
Author Comment
Lisa S. June 25, 2014
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.