Prepping Artichokes
For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Just when you may have thought there is nothing new to be said about prepping artichokes for cooking, this demonstration with Michele Knaus offers some surprising tips. To see more stories, get recipes, and links to additional resources, go to cookingupastory.com
2 nite waz my 1st nite eating artichoke and boiled in not knowing how to cook in.I ate the heart which is the part you scooped out, but finally are the rest the right way. I looked up the benefits and found that it is high calium,fiber,protein and potasium. I shall prepare it you way next time. I will now look for a steamer tomarrow morn. Thanks for all your time!
There really is no need to cut off the ends of the leaves unless you are going to play catch with the artichoke instead of cooking it. Once the artichoke is soft the thorns are not strong enough to pinch. And I can’t understand why she removed the outer leaves. The outer leaves are just as good as the inner leaves. She was just throwing good leaves away as far as I’m concerned. Hell, we’re about to elect a socialist to the white house. Why the hell do I care about an artichoke? God help us!
You should watch Good Eats and get some tips. You only need two cuts to prep an artichoke.
That may be so for you, but Michele does something (other than cutting) that makes so much sense: digging out all those thistles before you cook it. Result: all pure, wonderful, edible artichoke. I’ve been ‘prepping’ artichokes for years – like they do on GE, snip/snip – but I found her tips to be very helpful.
Good eats just simplifies thing. I was trying to give users a better way to prep the artichokes. If you want to prep the artichokes using a hundred cuts than do so. I don’t care. I like things to be fast and easy. That’s all.
Hundred cut method is better. Dont be lazy.
This was SO helpful. Thank you! I never knew how to deal with artichokes until now.
No mention of the heart, but otherwise great.
This has been a TOP SECRET….
Just WHAT part of the artichoke is edible?
ROFLMAO! A wonderful observation. Clearly the secret is well kept in this video.
wow great video – you know alot about these
Your demonstration was wonderful. I know you did not mention the heart but there is a huge confusion even by chef’s and for the sake of those who want to know the difference between the “heart” and the “bottom” this is from Julia Child….the artichoke heart is the tender central part of baby artichokes!! (Vol. 1 of Mastering the Art of French Cooking P 428!!).
snip the tip
Serenity…this is really a well done video. Impressed. Great content too.
Removing the fuzz before it’s cooked- thats too complicated. Its way easier to remove the fuzz after the choke is coooked. and for clarity on time– 30 minutes for a medium size choke 45-60 for the jumbo sized chokes that people can often find at club or retail stores.
tenderer
I LOVE these things!
What beautiful knockers!!!
Thank you! Very informative and I realy appreciate it
Look, I’m sure she’s a wonderful person on the inside as well. She’s actually rather good looking. I’m just saying that she has a nice pair of cans. Is that OK?
Every once in a while we get free veggies from my boyfriend’s customer (boyfriend is a car saleman) and we got articokes one time and I had no clue what to do with them. Lol. I didn’t even know how to eat one let alone cook it. Very helpful. Thank you.
Thanks
Thanks so much for this video. I saw the most beautiful artichokes in the market today and I think now I will go back and get them and give it a whirl. They have always been something I order at a restaurant but never make because I was afraid of the prep. Thanks so much. I’ll be having this tonight!
Thanks! I tried eating that thistly part.. I didn’t die, but I was not impressed..
Your tips worked great. made one this night. Used my mother’s favorite dipping sauce of mayo and ketchup. Thanks