Vegetable

How to Trim Artichokes

by:
April 25, 2011
5 Comments

In the video below, Amanda & Merrill demonstrate for The Today Show's Cooking School series how to get down to the good stuff of an artichoke -- the heart! -- without injury by choke or thorn.

Once freed from their protective gear, the hearts are ready for braising in olive oil or herbs or pan-frying, a la dymnyno's Heart of Gold (with creamy cumin-lime dipping sauce).

You can also watch a larger version of the video -- which was shot and edited by the multi-talented Katie Quinn -- here.

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5 Comments

Linda T.
Linda T. April 15, 2012
The inner leaves but not the choke are delicious and should be braised along with the heart and stem.
 
VeggieAnna
VeggieAnna May 25, 2011
Can you really cook the tomatoes/citrus in copper pot? Just curious...
 
VeggieAnna
VeggieAnna May 25, 2011
Sorry, I was commenting on another video where someone was making tomato marmalade in a copper pot but somehow the comment posted here. :(
 
Katie Q.
Katie Q. April 26, 2011
I daresay that Amanda and Merrill have more fun in the kitchen than anyone I've ever met. It's always a pleasure shooting with you two!
 
Helen's A.
Helen's A. April 26, 2011
That's great! I love seeing you two.