Wonderful. I cooked this in a cookery course, in Roma, 10 years ago, This is a superb video, and a great reminder of the Roman method. Thank you and keep up the good work!
Almost the whole plant is edible the large leaves have a good bit of meat on them , the stems can be pealed like a carrot an cooked , this is just a high class dish it looks verry delicious and I’m trying it tonight , but normally I just cut mine in half raw and remove smaller center leaves& hair before steaming mine , then we dip leaves in aioli & fight over the juicy tender hearts ! But I’ll eat anything with artichoke . Hopefully my family loves this Great dish !
I had thought about using the minced herbs and the garlic for pasta before the end of the video. haha. Thanks for the great inspiration. I thought: I love cream tarts, chocolate, whipped cream, butter...what am I gonna do now that I want something more healthy. Now I know.
I love the way you prepare the artichokes. I can really see a clean kitchen and a clean hand ofwhich is my top priority in the kitchen handling food.! Keep up the good work!
I've never tried artichokes, where I live in Mexico are not very common, but another youtuber I follow (learn italian with Lucrezia) loves artichokes and since I watched her videos I'm eager to try them. I didn't know how to cook them so I will try your recipe, seems easy to do (I hope 😅). Besides the word in italian carciofi sounds really nice haha. Thanks for sharing your recipe!
Ahah so cool Zoi, thanks for your message. Louise (my partner who makes the videos) is also learning Italian with Lucrezia 😊. yeah, we all LOVE carciofi in Italy 😅 and I hope you will like them too ❤️😋
Beautifully done. Love the way you go through the cooking. Great video for beginners such as myself who have never cooked artichokes before. I followed your recipe, the artichokes were amazing, thank you ever so much for the video. Grazie Nico.
Non dirlo a noi, abbiamo vissuto a Dublino per oltre 4 anni 😅 Hai provato Fallon and Byrne in Exchequer Street? Ti costano un occhio della testa, ma forse li ci sono ❤️🙏
Ciao Nico ma le Spine all'interno dove c'è la barba dei carciofi non glie le togli ❓...........forse le togli mentre le mangi ❓........io preferisco toglierle prima ma nel carciofo intero è piu difficile quindi lo taglio a metà e gli tolgo Spine e barbetta 😂🤣😂 cmq sei un Super Chef Vegano 👍👏👏👏👏👏🥰
I love the video, but am having a really hard time fully removing the choke. There always seems to be a few thistles left, no matter how much I scrape. Anyone have any suggestions?
Because artichokes oxidize very fast becoming black, the same thing happens to your hands while handling them, so always use lemon juice like he did. The lemon serves as an anti oxidant.
I’ve always wondered how an Italian recipe is so wasteful. The artichokes taste and look amazing, but do you cook the other leaves separately or do you just throw them out? There’s so much meat on them.. (Beautiful video, the music is a little weird, like you indented to make porn but made food porn instead 🤣).
Spettacolo!
My mum used to do it this way in Rome.Delicious!
Love artichokes!
Wonderful. I cooked this in a cookery course, in Roma, 10 years ago, This is a superb video, and a great reminder of the Roman method. Thank you and keep up the good work!
Benissimo!!!
Thank you! This I s exactly the same as Marcella Hazan’s recipe but helpful to see it on video.
Almost the whole plant is edible the large leaves have a good bit of meat on them , the stems can be pealed like a carrot an cooked , this is just a high class dish it looks verry delicious and I’m trying it tonight , but normally I just cut mine in half raw and remove smaller center leaves& hair before steaming mine , then we dip leaves in aioli & fight over the juicy tender hearts ! But I’ll eat anything with artichoke . Hopefully my family loves this Great dish !
I had thought about using the minced herbs and the garlic for pasta before the end of the video. haha. Thanks for the great inspiration. I thought: I love cream tarts, chocolate, whipped cream, butter...what am I gonna do now that I want something more healthy. Now I know.
ahaha, so kind of you to comment, thanks for sharing. And happy to help ❤️
Thank you for this great recipe! 😊
Thank you Michaela 🙏
I love the way you prepare the artichokes. I can really see a clean kitchen and a clean hand ofwhich is my top priority in the kitchen handling food.! Keep up the good work!
I've never tried artichokes, where I live in Mexico are not very common, but another youtuber I follow (learn italian with Lucrezia) loves artichokes and since I watched her videos I'm eager to try them. I didn't know how to cook them so I will try your recipe, seems easy to do (I hope 😅). Besides the word in italian carciofi sounds really nice haha. Thanks for sharing your recipe!
Ahah so cool Zoi, thanks for your message. Louise (my partner who makes the videos) is also learning Italian with Lucrezia 😊. yeah, we all LOVE carciofi in Italy 😅 and I hope you will like them too ❤️😋
@@ItaliaPlantBased I am sure they are delicious like all the italian food ☺
Great recipe, I can’t wait to try it! Grazie for the recipe 🙏🏼
Super 😃
Beautifully done. Love the way you go through the cooking. Great video for beginners such as myself who have never cooked artichokes before.
I followed your recipe, the artichokes were amazing, thank you ever so much for the video. Grazie Nico.
Wow thank you so much! Artichokes are my favourite thing to eat!! Thank you for this!! It looks so good 🙏❤️💞
Breve storia triste: vivo a Dublino e i carciofi non si trovano mai 💔 comunque adoro il vostro canale 🤩
Non dirlo a noi, abbiamo vissuto a Dublino per oltre 4 anni 😅 Hai provato Fallon and Byrne in Exchequer Street? Ti costano un occhio della testa, ma forse li ci sono ❤️🙏
Appena cotti :sono super deliziosi
😋😋😋
Fantastico Annabella, siamo molto felici che ti piaccia
Great recipe!
Question, do you leave the hairy part inside and eat it as well?
That is the choke. You scoop it out with a spoon and discard either before or after cooking.
Recipe nice
Thanks a lot :-)
How do you decide when to stop pealing the leaves? :)
When they get softer to the touch :-)
Thank you for this inspiring video. Question: what's the brand and size of the (gyuto) knife you use in this video?
Merci
God, Italians are great at cooking! Hope to try cooking artichokes!
❤️🙏😄 Thank you
Ciao Nico ma le Spine all'interno dove c'è la barba dei carciofi non glie le togli ❓...........forse le togli mentre le mangi ❓........io preferisco toglierle prima ma nel carciofo intero è piu difficile quindi lo taglio a metà e gli tolgo Spine e barbetta 😂🤣😂 cmq sei un Super Chef Vegano 👍👏👏👏👏👏🥰
I make the same filling but add some breadcrumbs to it .
I love the video, but am having a really hard time fully removing the choke. There always seems to be a few thistles left, no matter how much I scrape. Anyone have any suggestions?
Is this and artichoke heart the same food.
Holy shit your knife skills are beyond perfection. Like you didn't have to flex this hard! Your garlic died a honourable death.
Ahahah 😂😂😂😂 I feel sorry for the garlic now :-)
Hahahaha yes he executed garlic in a very nicest way! Love from Philippines
does anyone else feel like cleaning and processing artichokes is too much of a hassle for what you get out of it?
I’m so confused do you eat the leaves or not? I though you just scrape the leaves 🤷🏼♀️
Only the tender parts, the tips of the leaves are hard and fibrous, hence they get discarded.
The first one you removed the choke but not on the others ?
Yeah I was thinking the same thing
Umm the choke?
But there's so much to throw away, why? Though nice cooked 👍
Why using lemon sir
Because artichokes oxidize very fast becoming black, the same thing happens to your hands while handling them, so always use lemon juice like he did. The lemon serves as an anti oxidant.
@@GiuseppeZompatori Have a good day
Yo Ikea pot rules.
🤤🤤🤤🤤🤤🤤
So much work though
I’ve always wondered how an Italian recipe is so wasteful.
The artichokes taste and look amazing, but do you cook the other leaves separately or do you just throw them out? There’s so much meat on them..
(Beautiful video, the music is a little weird, like you indented to make porn but made food porn instead 🤣).
Hey Carciofi - I eat those leaves 🍃 you tearing off ! Mezzaluna for the garlic 🧄 🪴 herbs! Very beautiful dish
I cook the entire artichoke and eat the meat off all the leaves also.
Lindo trabajo ... y muy bien explicado 👍 .. do you have an Instagram account???