Cleaning and cooking artichoke bottoms gets a lot easier after you've done them a couple of times. I used to do the whole "à blanc" procedure but I don't bother any more, and I get the same result. The leaves are the cook's treat. You run them between you front teeth to strip away the soft part, and then discard the rest.
Lemon butter is my go-to for artichoke leaves. Though, honestly, I usually don't bother separating out the hearts, since just steaming the whole artichoke lets me eat the whole thing with lemon butter.
If you want to use more of the artichoke, they are great steamed. The bottom of the leaves all have a tiny bit of "meat" at the bottom, which are delicious dipped in melted butter, mayonnaise or both. Then when you get through the leaves, your prize is the heart 😋
Bravo, Jamie. As a native Californian, I grew up eating artichokes. I love ‘em. But, I’ve often wondered, “who in the hell figured out that the heart was hidden deep inside that thing and that it is so delicious?”
Yummy artichokes. Usually I steam them and dip the leafs and heart in melted butter and garlic. I could never imagine trying to stuff the heart because of how thin they are. A spoon is the best for getting the hair stuff out.
I eat them that way too. I think I would have steamed them, eaten the leaves, then extracted the heart (like you do when you eat the leaves), then stuffed and cooked them.
We had an artichoke bush (California) so I almost cried for you, and shook my head so many times, watching you waste such a good experience!! Just cut the stem close to the base of the choke, tear off some of the old, woody, leaves (may not even be necessary). Rinse under strong running water, letting the force of the water open the leaves. Cover the whole artichoke in water, add about a teaspoon of oil, and teaspoon of lemon juice, and clove of garlic per artichoke; and simmer for about 45 min. You had some large, beautiful!!! ones - might have taken 50 minutes. They are done!! so easy! Some people like to dip the leaves in melted butter, we always enjoyed mayo. Begin by tearing off the the first leaf as you work around the artichoke (do be careful of the spiky tip - thus all those instructions to cut off the tip, etc. I say, just be careful). The first few leaves won't have much 'meat' but with experience you'll know when you've reached the beginning of a beautiful meal - ha! With each leaf, touch (dip, or however) it in the mayo (or whatever), turn the leaf face-down as you scrap it between you teeth and remove the leaf. You will have a pile of scrapped leaves on you plate but the closer you get to the heart, there is more of the leaf you can eat. When all the leaves are gone you can see the heart and the choke - the heart is yum and totally worth waiting for! To remove the choke, hold the heart in one hand and scrape (I use a spoon) the choke away. Then you can also dip the choke - or just enjoy plain. I discovered your site while searching for Julia's hamburger recipe. Your artichoke video was my third video after loving the one where you deboned a turkey - I don't even want to try!! Fun watching!! Love your humor and your site and I'm looking forward to watching more.
I dont know how I made it to this channel, but its been 3 days and I dont think Ive watched anything else! I love this and you are fantastic! Cant wait to see whats coming in the future!
Omg this is hysterical! I have cooked and stuffed literally hundreds of artichokes. She could not have possibly made this ant more difficult if she tried! 😆😂🤣
I love artichokes! I appreciate that you are following the recipe out of the book without googling things. It makes it more interesting, like we get to see what it would have been like for someone learning from the cookbook before the internet.
Artichoke was considered in france as a poor dish , because of the lot of work for nothing to eat but you can eat this like that : the leef are not edible but if you Cook them there a litle part soft that you dip in a sauce like mayonnaise and rip it with your teeth. Cook them in hot bowling water for 45 min 1h ,cool them(can eat them hot and cold) , take one leef ,dip it,rip it with your teeth, then after all the leef left you got the heart . You take away all the "hair" inside the heart . You can do it like you did ( or make a pizza like ,tomate sauce, mushroom emmental and meat) one atichoke for one person . Because you eat it slowly after all of it you are no more hungry... I'm a french Cook so i can say you did a good job at what the recipe look like .
That's exactly how I grew up eating artichokes. We bought them from the store but also grew them in our garden when I was a kid. To this day, artichoke and its cousin the cardoon, are two of my favorite vegetables.
Exactly how I eat them, the heart is like a reward at the end. The other thing i know people would do is take the creamy part out with a spoon, mix it with rice, the heart served along with meat and/or vegetables, you could even just cook the rice with the vegetables, I love that thing
In my country, we eat the bottom part of the leaves (where it attaches to the base) raw. Not all the leaves, the outermost ones are usually too hard. Usually we dip them in something like tahini or hummus, but even salty lemon juice is good. They are a popular food around the time of Lent, because they don't contain meat, dairy or eggs.
_'the leef are not edible but if you Cook them there a litle part soft that you dip in a sauce like mayonnaise and rip it with your teeth.'_ Yes! That's how I first had them as a child. The way to eat them is peculiar, unlike any other leaf I know. From the outside of the artichoke and working in are the leaves. Outside leaves are tougher, inner leaves gradually become more tender. Often the innermost leaves are completely edible. There is the outside of each leaf, which is tough and inedible. There is the top part of the inner leaf, which is thin and has no edible flesh. From the middle to the bottom of the inner side of the leaf it's thicker. The bottom is thickest. This is the edible flesh. After cooking, dip in a sauce such a mayonnaise or lemon butter. Holding the top part of the leaf, put its bottom in your mouth. Don't let go. The inner side of the leaf will be scrapped by your lower teeth. Bite down but not to cut the leaf with your teeth. It's more a hold the leaf with your teeth than a bite. With your fingers pull the leaf out of your mouth. The inner flesh will be scraped from the leaf by your teeth and remain on your tongue. If the innermost leaves are completely tender, you may eat them whole. Obviously very different from bite and chew. The stem is also edible. Cut 2 - 3 cm off the bottom.
this video is such a nice reminder as to why i prefer just eating artichokes whole. the heart is more worth the effort when you've not wasted the entire flower too.
I steam them whole (snip off tips of leaves with scissors, removing the tough bottom leaves altogether and stems) after steaming them in a bit of water with lemon juice you can tear the leaves off and scrape the base of the leaf with your teeth, dipped in hollandaise or melted lemon butter. Once you get to the choke, remove it and enjoy the heart!
Looked like a lot of effort to me, but delicious too. I can’t believe she didn’t describe another use for all those other tasty artichoke leaves that went to waste in her recipe.
Yes, once was peasant food, cuz they ate anything they could "choke" down (yes, pun intended); but now it's haut cuisine in some restaurants, cuz of all the manpower needed, like Jamie did here, to prepare them. ;D
I learned how to prep these on an Italian cooking course. In fact, the stem is completely edible and often more generous than the heart!. So, after removing most of the bottom leaves, just cut off any nasty bits of the stem and peel the stalks with a vegetable peeler. I usually cook artichokes (artichoke down and stem up) in a saucepan (with a lid), adding olive oil, white wine, salt, pepper and garlic (half way up the artichoke). Cook until all the liquid has evaporated and chokes are soft. Fabulous, but a lot of work. I usually involve my boys and keep a huge dustbin between us for the extra leaves and a bowl of water and lemon juice to dump them in before cooking. Well done though, for your first attempt! I usually remove the choke with a large spoon before I cook the artichoke. Also, use the very BIGGEST artichokes you can find! The itty, bitty, teeny ones are a total waste of time and effort.
Greetings from Mexico. I've been cooking Julia's recipes since the mid-60s. She recommends that you read a recipe completely before you try to execute it. I think she explains everything in each recipe, but do read it first. That way you can be sure you understand all the techniques and make sure you have all the ingredients. Your attempt to make this reminded me of my first time with this recipe in the early 1970s. It was my first time with preparing artichokes as well. (smile) The French peel and cut all their vegetables to make them as tasty as possible with no overcooking. I enjoy your videos and dry wit. All the best JIM, Oaxaca
I have never understood why people would start cooking before reading the whole thing. From my very first time cooking, I have always completely read the entire recipes and made sure I knew and understood everything and had everything on hand and sometimes even figure out what could go wrong and how to correct common mistakes before I start cooking. Things can fly by very fast when you are actually cooking and a lot of stuff can be time sensitive. I feel a need to prepared with as much knowledge as possible before cooking something. But that is also exactly why it is fun to see people figure it out while they are cooking.
@@wrongturnVfor I agree with you wholeheartedly, but I can also see it's part of his 'gimmick' to become totally unhinged with a moderately complicated and unfamiliar ingredient. I do enjoy how the bowls fall from the sky. He nistreats his books just like I do....besides destroying the covers I make copious notes in all of them. Julia also has a lot of video material (now on youtube) that could make life easier..... Enjoyed your comment. All the Best JIM Oaxaca
@@jacquespoulemer3577 lol. I agree. it is exactly why I like watching his videos. i mean why else would one watch someone cook someone else's recipes which already have multiple videos on them by experienced even professional cooks. The whole point to feel what it would be like if a noob cooked this. It is so entertaining to watch. The more unhinged it gets, the funnier it gets. It is interesting though because sometimes you do learn about honest noon mistakes one can make if you are unfamiliar with the recipes. I have always gone by my feel for my oven and I dont really follow the baking times and temps in recipes. But watching all of his videos, I ahve learnt a lot about how different reciped from different eras and differnt countries should be modified to suit your oven. Stuff like that. He makes the mess and mistakes so we can hopefully do a lot better. And his comment section is full of helpful tips from the community every single time. Always find something new and useful there. love the whole experience
@@wrongturnVfor I'm still laughing about your post. I live in Oaxaca Mexico and we have a very wacky oven....I bought an oven thermometer to check how wacky it is..... it can soar to 400 f and dip below 300f without touching a dial....so I have to monitor adjust and pray. makes delicate baking a real roller coaster ride. Our young hero here is a marvellous actor and showman. Keep having fun in the kitchen. All the Best JIM
@@jacquespoulemer3577 I feel the pain. Our oven can start randomly cooking things unevenly or just decide its gonna go full furnace mid bake. Doesnt stop me though, lol, All the best to you too, hehe.
Good video Jamie. Artichokes are thistles and some have deceptively sharp thorns on them at the end of the leaves. Evidently the artichokes you prepared were thornless. I was holding my breath watching you handle them. There are many ways to prepare them, but you did a fine job. Thank you for the posting.
Yes, and for me what he cooks is often a lesson in what Not to Try (like this one) as much as a lesson in what to try as a recipe I actually might make. : )
@@SleepyLestatSF Yes, there are a million cooks on media doing great dishes one might try but what separates them is a unique quality of instruction and entertainment. Dry subject matter is dry subject matter no matter the case, and Jamie is not dry! Sometimes he flings "wet stuff" all over the place in his kitchen and that's partly why he has a following like us. We may sometimes do the same in our kitchen. A few here may not, but they are not having fun like we are!! ;D LOL
They're so easy guys you just cut it in half, scrape out the fuzz and simmer it for 30 minutes. Serve it with melted butter for dipping. This channel makes simple things extremely complicated.
Buy them in a can or bottle. LOL. I don't even understand what you can eat out of that. I stuff peppers, potatoes, zucchini, eggplants, even bitter melons. Tomatoes are too watery.
Hey Jamie next time FYI. Just steam the whole thing for 45 min after cutting off base. Pull each leaf and dip in hollandaise. If the leaves don’t come off easily, keep steaming. Eat the wide tips of the leaves. When you get to the inedible part, Just remove the thistles with a knife and voa la. There is the heart. Yup I am old.🫤 I love artichokes! But I have never stuffed one. Usually just burry it in the hollandaise and 😊 Good job today and thanks for sharing.
Your artichoke hearts looked right. I personally love artichoke hearts. I think they are one of those things that the first time you make them they are a lot of work and once you know what you are doing, it is pretty easy. I also love steamed artichoke which is less work and fun to eat with melted butter.
Nice job! I LOVE artichokes. My mouth was watering during the whole video. I used marinated artichoke hearts with sun dried tomatoes to make a filling for flattened chicken breasts.
My son's favorite veg...we stuff them, par boil and make frittata, boil and saute with olive oil, garlic, lemon & parsley...any way, I love artichokes. Very good for you too. I do not cut the tops, I just take the out leaves off, and I bash them on the counter holding the hearts until they open up. I soak them in water with lemon. Open up the articoke, salt lightly and teaspoon the breadcrum mix into the leaves. Italian breadcrumbs (breadcrumbs, parsley, parmesan cheese, salt and pepper), you place them in a pot that will snuggly fit all the artichokes so they're standing up, hearts down. Fill it half way up the pot with water, add a couple of cracked garlic cloves, salt the water....drizzle the artichokes with olive oil, bring to a boil and simmer on medium low for 30 minutes or until you can pull a leaf out and the flesh is tender. So delicious. You remove the choke when you get to the heart....it's easy when it's cooked. Those are massive, the smaller ones are more tender and cook faster and are usually cheaper.
Jamie, thank you! I've steamed artichokes before as that's the way I grew up eating them but I've never turned one out to get just the heart. Great video!
I'm so familiar with artichokes so seeing you dealing with them for the first time was so funny 🤣 , we personally boil them then dip them in some garlic and olive oil vinegrette and it's incredible 😍
I love artichokes. Once you stem and cut off top like you did, boil. Eat leaves as others have described. We always dipped in lemon butter. Once you’ve eaten all the leaves, remove choke and then start your recipe
Grew up with artichokes as a rare treat. Mama always steamed the whole head after removing the stem and the tip. For a thistle it’s surprisingly hearty and the heart is indeed the best part but something about eating my way towards it makes it more rewarding and seem so less wasteful.
Well, I’m certainly not mutilating an artichoke as your recipe calls for. My Sicilian mother-grandmother often made stuffed artichokes, utilizing the entire vegetable. My brother and I would fight over them. So delicious! Mine come close to their recipe but just not to perfection. Miss you Mom. Miss you Grandma…everyday.
You can definitely eat all of those leaves before you eat the heart and let me tell you, they are delicious! Steamed or frilled - with a little prep artichoke is good. I grew up eating it steamed and dipping the leaves in oil and vinegar or butter and lemon.
Great effort as usual and may I sayI love the "Bar Cart" along the back wall as a new furniture addition to the set! I hope the Silver Fox isn't jealous..........lol
I’m fortunate my mom loves artichokes. So I have been eating them since I could walk. Probably sooner!! Yet, there’s still sooo many recipes and ways to cook/eat them I’m unaware of. Such a great veggie!
Just found your channel and you are a gem! Went back and watched your first green pancake recipe and you've come a long way. Truly great job! Not many people have this much determination and stamina to keep at this type of channel. Thank you for making this content. I look forward to your future videos!
As a native Californian, I've been eating artichokes my entire life. I have never seen an artichoke cooked this way and seeing the result, I never would! My son and I watched it tonight. When the recipe called for taking off the leaves, we both thought - it's throwing away an important part! I will however, try the oven basted chicken. Love your videos!
I love artichokes, but I have never bothered to do the work of prepping my own. I just buy canned or frozen artichoke hearts if I want to use them for something.
Watching you slam that gorgeous artichoke around is breaking my heart. An artichoke prepared properly is the crem dela crem, and not everyone is so fortunate as to be able to enjoy it. Take a short vaca to Castroville, Ca, to a little artichoke (literally) cafe, and experience them in all their splendor. You’ll be hooked.
Hehehe this was funny. I grew up eating artichokes, didn't realize how foreign they can be! Yes, Jaime, the choke is worth it! Absolutely worth the effort, but I will say the leaves are just as delicious so it's a bit more rewarding when you eat your way to the heart. Now that you've had an artichoke, try cooking them in other (simpler) ways and you'll see how scrumptious they are!
The remaining leaves can be deep fried in a sort of "carciofo alla giudea", which is an Italian dish (in particular, it is a traditional dish from Roma and I really really recommend it to you!). Or you can eat the raw leaves, only the softer ones in the inside, with some quality olive oil, salt and pepper as a snack. No waste!
It's a flower! You're actually removing petals :D Also fun fact! They're related to thistles, you can see the resemblance better with the mature flower - the ones we eat are just buds.
Lol you are hilarious. Steamed artichokes are a family favorite here. The leaves are delish, we pull off the tough first row and toss and the rest we pull off 1 at a time, stick the tender end where they are attached in our mouths and pull the tender flesh off the inner leaf with our teeth. The heart is the reward after the leaves are gone and the "hair" is scraped away. We dip ours in mayo or a mayo mustard blend. Yum! Worth the effort!
Out of all the videos I watch I don't always hit the like button but I make sure I do that for your videos because I truly feel like you should have more subscribers
Being Sicilian we stuff the whole artichoke with bread crumbs, italian grated cheese, garlic, parsley, seasoning. I steam them for about 2 hours. Oh and lemon. That's how we always ate them.
We have them all the time. It's a favorite. One of my favorite ways to make them is to literally boil them in water to the point of drawing the water out and letting them scorch. I know it sounds weird. And then I mix mayonnaise with Worcestershire sauce and serve as a side or mayonnaise and mustard with some hot sauce. Come down that far? They're no longer are cards. They're crowns, or bottoms. You can buy them Frozen or canned. Also, you are using globe artichokes. Italian (elongated) artichokes are easier to clean and the leaves are meatier. We love them.
My mom stuffs artichokes without taking the leaves , you just open them up and put the stuffing in between the leaves. then you take the leavs with your hands out and bite the bottom, and move them out with your hands and suck the filling and you get more food. I don't like them but people who do, absolutely LOVE them
It’s a thistle. I enjoy the traditional leaf by leaf method smothered in mayo and or butter. One of best artichokes I ever had was in Rome where it looked like they smashed the artichoke flat 🌼 in a press and sautéed in butter and garlic and you ate the whole thing. Broad leaves and all. It was delicious
Back home, we used to prepare artichokes by just cutting off the pokey part of each leaf, drizzling the whole bulb in lemon and pepper, steaming it until the whole thing is tender, then serving it with lemon butter to dip each leaf in as you peal them away one at a time. You can also just boil them in seasoned water if you don't have a steamer pot. This is one of the few vegetables that boiling doesn't ruin.
Grew up with artichoke plants in California. My mom would snip off the outer thorns so we didn't get stabbed, then boil the crap out of them in plain water. They turned out dark green and tender, and then we would peel off the leaves and scrape the choke off with our upper teeth after dipping in butter or lemon butter. Then when we got to the choke we'd scoop out the hairy stuff and eat that sucker. We also had a huge avocado tree that dropped literally hundreds of them each season. A giant chayote vine that supplied us with squash. Kumquats, guavas, limes, tangerines, nectarines. Tomatoes, chard, and fresh onions. All year long. I had NO IDEA how lucky I was. My dad was so smart when he planned that garden!
I do my stuffed artichoke differently clip the ends off the leaves and the top of the cone. Split it in half from top to bottom, spoon out the choke. Stuff it with garlic, grated Parmesan, and thyme, drizzle with oil and lemon juice. roast it cut side down. For 30 minutes at 400. Then remove the artichoke and blend the lemon meat with the garlic thyme and liquid still in my pan. Add tbsp of mayo if too thin. Eat the leaves by dipping them in the sauce you made. The outer leaves may be still too tough so just eat the softer bits off them and chuck the tough bits the inner leaves will be soft and delicious as will the heart
Stuffed artichokes are everywhere around New Orleans. Parboiled then a fine breadcrumb, garlic, lemon, Parmesan and herbs tucked down between every leaf layer and mounded a bit on the top. Baked before eating, a bit of stuffing goes with every leaf as you scrape off the edible part with your teeth. Scrape out the choke with a spoon and finish off the heart with leftover stuffing. Yumm, they are awesome.
Also, artichoke is delicious. I absolute love it, usually if I make it, I just cook all of it in boiling water and then dip the leafs in some lemon juice and salt. To get to the heart and remove the hairy thing, spoon is the easiest way.
Artichokes are such a fascinating food. These are literal thistle buds. The inner part is the flower that never was. They are beautiful flowers, though honestly if you've seen the thistle weed you've seen an artichoke flower haha.
Stuffed artichoke is my favorite dish. I made my first stuffed artichoke at age 8. The bottom part of the leaves are edible too and are delicious with a breadcrumb coating. The hard red leaves and furry part are easily removed with a spoon. What you had left was the heart, but you wasted the outer green leaves
Scraping artichoke leaves with your teeth after having dipped them in butter is such a pleasure. I never knew where the heart was located before today.
So cool to watch! Never thought they could be eaten like this so when you started ripping the leaves apart I was like " 😧 but that's where the good stuff is!!" I guess it's cultural... The city I grew up is well known for artichokes so when it's season comes these bad boys are served as school lunch
FYI ya'll - do not cut off the artichoke stem. Cut the very end of it about 1/4", then pull the rest of the stem with a peeler or knife. The innards of the stem are basically an extension of the soft, sweet heart.
I guess this is a way of cooking it, but there are many ways of cooking an artichocke that waste less of the vegetable. It is one of those "learn to love it" veggyes. I love them.
yes, the 50-75 leaves each have a little bit of an edible part on their bases that may add up to about one fifth of the total area of the heart as food. Dipped in mayo is what I like for the leaves, as well as the heart. : )
It is always so interesting to me watching and introducing people to artichokes. I've eaten them all my life and it just seems normal. Everyone else looks at it like it's a green pinecone.
Ideally, you should break the leaves and not cut them, because you end up with more edible substance on the bottom. I then use a paring knife and vegetable peeler to remove just the green tough layers, and you’ll get a cohesive bottom with the choke intact. After boiling (blanc not really necessary tbh), you should be able to scoop out just the choke with a spoon. Then you have a more bowl-shaped bottom, instead of the flatter and smaller version you ended up with. Tl;dr - next time, break the leaves and trim more carefully, and gently scoop the choke out with a spoon after it’s been boiled.
steam them first eat all the way down to the "fuzzy stuff" pull that out, (which is easy once they are cooked) to reveal the heart. Or you could buy a jar of artichoke hearts line a ramekin dish with them and pile the filling on top but that's just me
I'm heartbroken seeing all those wonderful leaves go to waste. A beautifully sautéed artichoke is one of my favorite things - even just boiled the leaves are great with a little bit of mayo. Glad you had fun though.
To answer your very first question, steam or boil them and eat them. The leaves have a bit of goodness on their bases, dipped in mayo is a good way to eat them then get to the heart and, clean off the choke, and eat that, the heart that is. Yes, a lot of work, for little reward, but not as much as the stuffing of them. This is a perfect recipe to show things you may not want to do. Bravo for the demo of that, Jamie. I wonder if there is some place you can get the hearts, already like you rendered down after a bunch of work. I know you can get jars of the marinated ones at Trader Joes, good in certain recipes. Anyway, good effort as always, thanks, but will pass on doing this one. Yes, seems pretty wasteful, but for all you composters, a lot of greengage for the "old pile", I guess. LOL ;D
Okay, you cracked me up again. I sympathize with your wonderment of how to eat an artichoke...even though I ate plenty of them as a kid. Then there was a period of about 20 years when I didn't eat them and completely forgot how to do so. Yep, seriously. Now that I'm back to having artichokes, it occurs to me that one could steam the things and eat the flesh off the leaves first and THEN get the hearts divested of the inner thistle flower and get fancy with them. And that way you don't have to waste time and resources blanching them since they'll still be grayish green (a thoroughly unappetizing color I might add). I've never tried a stuffed artichoke heart but now I will. Thanks!
I love artichokes! In Algeria we serve them boiled as a salad. We just take a leaf and dip in a vinaigrette sauce (Vinegar, oil, diced garlic, salt and pepper) and eat the white tender part of the leaf (the root side). It's so tasty, but the heart is the best part! We used to fight over it as kids 😂
I used to work a in French bistro and would prep 100s of artichoke hearts a week. They were easily the bane of my existence! Made me understand why artichoke hearts in the store were so fucking expensive. I found that they were much easier to clean with a bendable serrated knife and a SUPER SHARP pairing knife for the “choke” (which btw is poisonous thanks to the good ol’ thistle family). The choke is a lot easier to clean when it’s raw, but it will cause the rest of the heart to oxidize since it needs to spend more time out of the lemon bath. The “á blanc” is a handy trick but gives it that pickled taste, which can be undesirable.
I've never seen a french Prep for Artichoke hearts. 1. You can boil the stalk and peel off the outer layer. The "heart" of the stalk is just as edible as the "heart". 2. We boil the whole thing so you can peel off the pedals, dip in a mayo based sauce, and scrape the meat at the bottom of each pedal with your teeth. Then when you get to the flower/purple stringy parts, rip that off and eat the base.
This is great! You cook like I do. I've tried many of the recipes from Julie that you have done. It's so much fun! The Artichokes have a full episode on the French Chef....season 1 Episode 1. Its pretty interesting. Also, on her Madeleine episode, she puts flour into the melted butter and THEN greases the pan with it. I have always buttered then floured and shook the excess out. Her way is so much better! You are doing a great job...thanks for all the insight and entertainment.
They turned out gorgeous. And yes, they are a hassle and a half to prepare. I used to work at a restaurant that had them as appetizers. We chopped our way through five to eight boxes per day. Depending on the variety, your fingers will turn a charcoal-blue-brown or dirty green during peeling. And as tasty as they are, they just arent worth it.
You can totally eat the bottoms of those leaves. One of my favorites is just boiling the whole thing, then peeling the leaves and dipping it in a sauce.
Thank you for describing the taste because I was just saying how I have literally no idea what they’re like, I’ve never even seen one. Not sure if they’re less popular in the UK or if I just don’t pay attention to my surroundings
We eat the leaves. Leaf by leaf and dip it in butter that melt towards the hot leaves. And lastly the heart. Again with butter, and maybe some lemon and a few grains of salt also...when I was a child... there is a very typical party in August for grown ups, to eat crabs (not crabs: I think langoust... don t know in English). And artichokes are one of the side dishes, and when I was a child it was what I ate at these occation. It´s one of these occations that involves heavy drinking - for the grown ups. "Kräftskiva".
You gotta wonder just how hungry was the first person who looked at an artichoke and said, "there's something in there worth getting to".
I have the same pondering about lobster….
@@gretchen292 oysters too! " hey lemme fight through this hard shell to get to this slimy bit"
I imagine it was a human who watched an animal do it 🤷♀️
I guess we'll find out if inflation carries on the way it is
The leaves are also tasty. It's not just the heart.
I love how your cookbook is in tatters. I think Julia would be proud of you
Cleaning and cooking artichoke bottoms gets a lot easier after you've done them a couple of times. I used to do the whole "à blanc" procedure but I don't bother any more, and I get the same result. The leaves are the cook's treat. You run them between you front teeth to strip away the soft part, and then discard the rest.
I love how you describe the leaves as the cook's treat. Perfect description
Dipped in butter, or salted garlic olive oil
You have to soak them in vinegar, salt, and olive oil. amazing!!!
Lemon butter is my go-to for artichoke leaves. Though, honestly, I usually don't bother separating out the hearts, since just steaming the whole artichoke lets me eat the whole thing with lemon butter.
@@tildessmoo that’s how my husband and I eat them!
If you want to use more of the artichoke, they are great steamed. The bottom of the leaves all have a tiny bit of "meat" at the bottom, which are delicious dipped in melted butter, mayonnaise or both. Then when you get through the leaves, your prize is the heart 😋
Finally! Felt like this recipe wasted so much good stuff!
That's how I always had them, too. I love dipping it in a mix of vinegar, lime and a pinch of salt.
Dipping them in olive oil warmed with garlic & some good sea salt is also delicious! Annnd the stem is almost as good as the heart!
Bravo, Jamie. As a native Californian, I grew up eating artichokes. I love ‘em. But, I’ve often wondered, “who in the hell figured out that the heart was hidden deep inside that thing and that it is so delicious?”
I think the same thing every time I eat artichokes! Who the heck figured THIS out?
Poverty and famine
I always wonder that about mushrooms. How did they power through the poisonous ones to find out that some of them are delicious?
Just like who figured out olives
Any fruit.. like hey, this big spikey thing that smells like a rotting corpse has some soft jelly bits that taste good.
Yummy artichokes. Usually I steam them and dip the leafs and heart in melted butter and garlic. I could never imagine trying to stuff the heart because of how thin they are. A spoon is the best for getting the hair stuff out.
I eat them that way too. I think I would have steamed them, eaten the leaves, then extracted the heart (like you do when you eat the leaves), then stuffed and cooked them.
I usually dip into hollandaise, gosh I’d love some now lol
Now that's how Supposed to cook them and eat them Not waste it like he did so sad and it's hard to find nice ones like that
We had an artichoke bush (California) so I almost cried for you, and shook my head so many times, watching you waste such a good experience!!
Just cut the stem close to the base of the choke, tear off some of the old, woody, leaves (may not even be necessary). Rinse under strong running water, letting the force of the water open the leaves. Cover the whole artichoke in water, add about a teaspoon of oil, and teaspoon of lemon juice, and clove of garlic per artichoke; and simmer for about 45 min. You had some large, beautiful!!! ones - might have taken 50 minutes.
They are done!! so easy! Some people like to dip the leaves in melted butter, we always enjoyed mayo.
Begin by tearing off the the first leaf as you work around the artichoke (do be careful of the spiky tip - thus all those instructions to cut off the tip, etc. I say, just be careful). The first few leaves won't have much 'meat' but with experience you'll know when you've reached the beginning of a beautiful meal - ha!
With each leaf, touch (dip, or however) it in the mayo (or whatever), turn the leaf face-down as you scrap it between you teeth and remove the leaf. You will have a pile of scrapped leaves on you plate but the closer you get to the heart, there is more of the leaf you can eat.
When all the leaves are gone you can see the heart and the choke - the heart is yum and totally worth waiting for!
To remove the choke, hold the heart in one hand and scrape (I use a spoon) the choke away. Then you can also dip the choke - or just enjoy plain.
I discovered your site while searching for Julia's hamburger recipe. Your artichoke video was my third video after loving the one where you deboned a turkey - I don't even want to try!! Fun watching!!
Love your humor and your site and I'm looking forward to watching more.
I dont know how I made it to this channel, but its been 3 days and I dont think Ive watched anything else! I love this and you are fantastic! Cant wait to see whats coming in the future!
Welcome to the madness! 🤪
Absolutely at the same situation😄
Omg this is hysterical! I have cooked and stuffed literally hundreds of artichokes. She could not have possibly made this ant more difficult if she tried! 😆😂🤣
its the french way, always complicated lol
The illustrations provided were pretty detailed.
I love artichokes! I appreciate that you are following the recipe out of the book without googling things. It makes it more interesting, like we get to see what it would have been like for someone learning from the cookbook before the internet.
I think you did it perfectly. But when you said, “all that work for this?,” I was right there with you.
Artichoke was considered in france as a poor dish , because of the lot of work for nothing to eat but you can eat this like that : the leef are not edible but if you Cook them there a litle part soft that you dip in a sauce like mayonnaise and rip it with your teeth.
Cook them in hot bowling water for 45 min 1h ,cool them(can eat them hot and cold) , take one leef ,dip it,rip it with your teeth, then after all the leef left you got the heart . You take away all the "hair" inside the heart . You can do it like you did ( or make a pizza like ,tomate sauce, mushroom emmental and meat) one atichoke for one person . Because you eat it slowly after all of it you are no more hungry...
I'm a french Cook so i can say you did a good job at what the recipe look like .
That's exactly how I grew up eating artichokes. We bought them from the store but also grew them in our garden when I was a kid. To this day, artichoke and its cousin the cardoon, are two of my favorite vegetables.
Exactly how I eat them, the heart is like a reward at the end.
The other thing i know people would do is take the creamy part out with a spoon, mix it with rice, the heart served along with meat and/or vegetables, you could even just cook the rice with the vegetables, I love that thing
In my country, we eat the bottom part of the leaves (where it attaches to the base) raw. Not all the leaves, the outermost ones are usually too hard. Usually we dip them in something like tahini or hummus, but even salty lemon juice is good. They are a popular food around the time of Lent, because they don't contain meat, dairy or eggs.
in greece we eat the leaves (by dipping in lemon juice) and is a very good side dish
_'the leef are not edible but if you Cook them there a litle part soft that you dip in a sauce like mayonnaise and rip it with your teeth.'_ Yes! That's how I first had them as a child. The way to eat them is peculiar, unlike any other leaf I know. From the outside of the artichoke and working in are the leaves. Outside leaves are tougher, inner leaves gradually become more tender. Often the innermost leaves are completely edible.
There is the outside of each leaf, which is tough and inedible. There is the top part of the inner leaf, which is thin and has no edible flesh. From the middle to the bottom of the inner side of the leaf it's thicker. The bottom is thickest. This is the edible flesh.
After cooking, dip in a sauce such a mayonnaise or lemon butter. Holding the top part of the leaf, put its bottom in your mouth. Don't let go. The inner side of the leaf will be scrapped by your lower teeth. Bite down but not to cut the leaf with your teeth. It's more a hold the leaf with your teeth than a bite. With your fingers pull the leaf out of your mouth. The inner flesh will be scraped from the leaf by your teeth and remain on your tongue. If the innermost leaves are completely tender, you may eat them whole.
Obviously very different from bite and chew.
The stem is also edible. Cut 2 - 3 cm off the bottom.
this video is such a nice reminder as to why i prefer just eating artichokes whole. the heart is more worth the effort when you've not wasted the entire flower too.
I steam them whole (snip off tips of leaves with scissors, removing the tough bottom leaves altogether and stems) after steaming them in a bit of water with lemon juice you can tear the leaves off and scrape the base of the leaf with your teeth, dipped in hollandaise or melted lemon butter. Once you get to the choke, remove it and enjoy the heart!
Looked like a lot of effort to me, but delicious too. I can’t believe she didn’t describe another use for all those other tasty artichoke leaves that went to waste in her recipe.
Yes, once was peasant food, cuz they ate anything they could "choke" down (yes, pun intended); but now it's haut cuisine in some restaurants, cuz of all the manpower needed, like Jamie did here, to prepare them. ;D
There are none.
Dip the leaves in hollandaise sauce 😃
@@shawnhampton8503 there are. We eat the bottom of the leaves all the time in France. It's delicious with a simple vinaigrette.
💯! Those leaves are delicious with hot garlic butter to dip. Yum!
I learned how to prep these on an Italian cooking course. In fact, the stem is completely edible and often more generous than the heart!. So, after removing most of the bottom leaves, just cut off any nasty bits of the stem and peel the stalks with a vegetable peeler. I usually cook artichokes (artichoke down and stem up) in a saucepan (with a lid), adding olive oil, white wine, salt, pepper and garlic (half way up the artichoke). Cook until all the liquid has evaporated and chokes are soft. Fabulous, but a lot of work. I usually involve my boys and keep a huge dustbin between us for the extra leaves and a bowl of water and lemon juice to dump them in before cooking. Well done though, for your first attempt! I usually remove the choke with a large spoon before I cook the artichoke. Also, use the very BIGGEST artichokes you can find! The itty, bitty, teeny ones are a total waste of time and effort.
The chaotic energy he gave in this episode was very much the same Julia gave cooking hahaha
Greetings from Mexico. I've been cooking Julia's recipes since the mid-60s. She recommends that you read a recipe completely before you try to execute it. I think she explains everything in each recipe, but do read it first. That way you can be sure you understand all the techniques and make sure you have all the ingredients. Your attempt to make this reminded me of my first time with this recipe in the early 1970s. It was my first time with preparing artichokes as well. (smile) The French peel and cut all their vegetables to make them as tasty as possible with no overcooking. I enjoy your videos and dry wit. All the best JIM, Oaxaca
I have never understood why people would start cooking before reading the whole thing. From my very first time cooking, I have always completely read the entire recipes and made sure I knew and understood everything and had everything on hand and sometimes even figure out what could go wrong and how to correct common mistakes before I start cooking. Things can fly by very fast when you are actually cooking and a lot of stuff can be time sensitive. I feel a need to prepared with as much knowledge as possible before cooking something. But that is also exactly why it is fun to see people figure it out while they are cooking.
@@wrongturnVfor I agree with you wholeheartedly, but I can also see it's part of his 'gimmick' to become totally unhinged with a moderately complicated and unfamiliar ingredient. I do enjoy how the bowls fall from the sky. He nistreats his books just like I do....besides destroying the covers I make copious notes in all of them. Julia also has a lot of video material (now on youtube) that could make life easier..... Enjoyed your comment. All the Best JIM Oaxaca
@@jacquespoulemer3577 lol. I agree. it is exactly why I like watching his videos. i mean why else would one watch someone cook someone else's recipes which already have multiple videos on them by experienced even professional cooks. The whole point to feel what it would be like if a noob cooked this. It is so entertaining to watch. The more unhinged it gets, the funnier it gets. It is interesting though because sometimes you do learn about honest noon mistakes one can make if you are unfamiliar with the recipes. I have always gone by my feel for my oven and I dont really follow the baking times and temps in recipes. But watching all of his videos, I ahve learnt a lot about how different reciped from different eras and differnt countries should be modified to suit your oven. Stuff like that. He makes the mess and mistakes so we can hopefully do a lot better. And his comment section is full of helpful tips from the community every single time. Always find something new and useful there. love the whole experience
@@wrongturnVfor I'm still laughing about your post. I live in Oaxaca Mexico and we have a very wacky oven....I bought an oven thermometer to check how wacky it is..... it can soar to 400 f and dip below 300f without touching a dial....so I have to monitor adjust and pray. makes delicate baking a real roller coaster ride. Our young hero here is a marvellous actor and showman. Keep having fun in the kitchen. All the Best JIM
@@jacquespoulemer3577 I feel the pain. Our oven can start randomly cooking things unevenly or just decide its gonna go full furnace mid bake. Doesnt stop me though, lol, All the best to you too, hehe.
Good video Jamie. Artichokes are thistles and some have deceptively sharp thorns on them at the end of the leaves. Evidently the artichokes you prepared were thornless. I was holding my breath watching you handle them. There are many ways to prepare them, but you did a fine job. Thank you for the posting.
I applaud your effort to stay true to the book! It is so awesome to see you learn when you hit a confusing block! I love this series!
Yes, and for me what he cooks is often a lesson in what Not to Try (like this one) as much as a lesson in what to try as a recipe I actually might make. : )
Absolutely!I have made several of these dishes since I started watching this series!
@@SleepyLestatSF Yes, there are a million cooks on media doing great dishes one might try but what separates them is a unique quality of instruction and entertainment. Dry subject matter is dry subject matter no matter the case, and Jamie is not dry! Sometimes he flings "wet stuff" all over the place in his kitchen and that's partly why he has a following like us. We may sometimes do the same in our kitchen. A few here may not, but they are not having fun like we are!! ;D LOL
Never have I ever cooked an artichoke! After watching this I doubt that I ever will. Kudos to you!
Yes, someone once said: "It may have choked Artie, but it ain't gonna choke me"!! ;D LOL
I cooked artichokes once, epic fail 😂
They're so easy guys you just cut it in half, scrape out the fuzz and simmer it for 30 minutes. Serve it with melted butter for dipping. This channel makes simple things extremely complicated.
Me too!
Buy them in a can or bottle. LOL. I don't even understand what you can eat out of that.
I stuff peppers, potatoes, zucchini, eggplants, even bitter melons. Tomatoes are too watery.
for someone who'e never cleaned an artichoke before you did super well
Thé leaves close to the creamy disk can still be eaten (with the creamy stuff extracted from the ends). Great video as always!
I love artichokes so much, especially when my grandparents make pizza and they put the artichoke hearts on as a topping. So yummy!
Hey Jamie next time FYI. Just steam the whole thing for 45 min after cutting off base. Pull each leaf and dip in hollandaise. If the leaves don’t come off easily, keep steaming. Eat the wide tips of the leaves. When you get to the inedible part, Just remove the thistles with a knife and voa la. There is the heart. Yup I am old.🫤 I love artichokes! But I have never stuffed one. Usually just burry it in the hollandaise and 😊 Good job today and thanks for sharing.
Your artichoke hearts looked right. I personally love artichoke hearts. I think they are one of those things that the first time you make them they are a lot of work and once you know what you are doing, it is pretty easy. I also love steamed artichoke which is less work and fun to eat with melted butter.
Such a lot of work to produce a delicacy and that's all part of the Cache of fine food. Great work here today.
Love artichoke hearts, they make an excellent rich pasta sauce without needing any added dairy.
Nice job! I LOVE artichokes. My mouth was watering during the whole video. I used marinated artichoke hearts with sun dried tomatoes to make a filling for flattened chicken breasts.
Ooh. Good idea. I have some bottled artichokes.
My son's favorite veg...we stuff them, par boil and make frittata, boil and saute with olive oil, garlic, lemon & parsley...any way, I love artichokes. Very good for you too.
I do not cut the tops, I just take the out leaves off, and I bash them on the counter holding the hearts until they open up. I soak them in water with lemon. Open up the articoke, salt lightly and teaspoon the breadcrum mix into the leaves. Italian breadcrumbs (breadcrumbs, parsley, parmesan cheese, salt and pepper), you place them in a pot that will snuggly fit all the artichokes so they're standing up, hearts down. Fill it half way up the pot with water, add a couple of cracked garlic cloves, salt the water....drizzle the artichokes with olive oil, bring to a boil and simmer on medium low for 30 minutes or until you can pull a leaf out and the flesh is tender. So delicious. You remove the choke when you get to the heart....it's easy when it's cooked.
Those are massive, the smaller ones are more tender and cook faster and are usually cheaper.
Jamie's Bowl and Butter game getting better and better
I’ve enjoyed your videos tremendously, it’s so nice seeing your journey into cooking & baking
How you don’t have a wider following is baffling
Jamie, thank you! I've steamed artichokes before as that's the way I grew up eating them but I've never turned one out to get just the heart. Great video!
I'm so familiar with artichokes so seeing you dealing with them for the first time was so funny 🤣 , we personally boil them then dip them in some garlic and olive oil vinegrette and it's incredible 😍
I love artichokes. Once you stem and cut off top like you did, boil. Eat leaves as others have described. We always dipped in lemon butter. Once you’ve eaten all the leaves, remove choke and then start your recipe
Grew up with artichokes as a rare treat. Mama always steamed the whole head after removing the stem and the tip. For a thistle it’s surprisingly hearty and the heart is indeed the best part but something about eating my way towards it makes it more rewarding and seem so less wasteful.
Well, I’m certainly not mutilating an artichoke as your recipe calls for. My Sicilian mother-grandmother often made stuffed artichokes, utilizing the entire vegetable. My brother and I would fight over them. So delicious! Mine come close to their recipe but just not to perfection. Miss you Mom. Miss you Grandma…everyday.
You can stuff the young ones, but big ones like Jamie used are too tough. They have to be trimmed.
I'm Sicilian also. Grew up eating stuffed artichoke. Still make them.
@@michaeltres I’ll stick with the young ones. Nothing like stuffed artichokes, Italian style.
@@mnob1122 : I agree!! But the little ones aren't always available where I live.
@@maryannruffini2169 Same!
You can definitely eat all of those leaves before you eat the heart and let me tell you, they are delicious! Steamed or frilled - with a little prep artichoke is good. I grew up eating it steamed and dipping the leaves in oil and vinegar or butter and lemon.
Great effort as usual and may I sayI love the "Bar Cart" along the back wall as a new furniture addition to the set! I hope the Silver Fox isn't jealous..........lol
I’m fortunate my mom loves artichokes. So I have been eating them since I could walk. Probably sooner!! Yet, there’s still sooo many recipes and ways to cook/eat them I’m unaware of. Such a great veggie!
Just found your channel and you are a gem! Went back and watched your first green pancake recipe and you've come a long way. Truly great job! Not many people have this much determination and stamina to keep at this type of channel. Thank you for making this content. I look forward to your future videos!
As a native Californian, I've been eating artichokes my entire life. I have never seen an artichoke cooked this way and seeing the result, I never would! My son and I watched it tonight. When the recipe called for taking off the leaves, we both thought - it's throwing away an important part! I will however, try the oven basted chicken. Love your videos!
I love artichokes, but I have never bothered to do the work of prepping my own. I just buy canned or frozen artichoke hearts if I want to use them for something.
Watching you slam that gorgeous artichoke around is breaking my heart. An artichoke prepared properly is the crem dela crem, and not everyone is so fortunate as to be able to enjoy it. Take a short vaca to Castroville, Ca, to a little artichoke (literally) cafe, and experience them in all their splendor. You’ll be hooked.
Never go to the aquarium without stopping for fried artichoke hearts in Castroville.
Hehehe this was funny. I grew up eating artichokes, didn't realize how foreign they can be! Yes, Jaime, the choke is worth it! Absolutely worth the effort, but I will say the leaves are just as delicious so it's a bit more rewarding when you eat your way to the heart. Now that you've had an artichoke, try cooking them in other (simpler) ways and you'll see how scrumptious they are!
The remaining leaves can be deep fried in a sort of "carciofo alla giudea", which is an Italian dish (in particular, it is a traditional dish from Roma and I really really recommend it to you!). Or you can eat the raw leaves, only the softer ones in the inside, with some quality olive oil, salt and pepper as a snack. No waste!
I had to take a break from watching you, and man, I forgot how good your videos are. Keep up the fantastic job
I freaking love artichokes and yet this was hilarious. Thank you Jamie.
It's a flower! You're actually removing petals :D
Also fun fact! They're related to thistles, you can see the resemblance better with the mature flower - the ones we eat are just buds.
Lol you are hilarious. Steamed artichokes are a family favorite here. The leaves are delish, we pull off the tough first row and toss and the rest we pull off 1 at a time, stick the tender end where they are attached in our mouths and pull the tender flesh off the inner leaf with our teeth. The heart is the reward after the leaves are gone and the "hair" is scraped away. We dip ours in mayo or a mayo mustard blend. Yum! Worth the effort!
SadieLouWho - You are Spot On.. Ditto..
Thank you for tackling this. They are definitely an enigma which I have been hesitant to try. Now I feel far less intimidated.
Out of all the videos I watch I don't always hit the like button but I make sure I do that for your videos because I truly feel like you should have more subscribers
Being Sicilian we stuff the whole artichoke with bread crumbs, italian grated cheese, garlic, parsley, seasoning. I steam them for about 2 hours. Oh and lemon. That's how we always ate them.
We have them all the time. It's a favorite. One of my favorite ways to make them is to literally boil them in water to the point of drawing the water out and letting them scorch. I know it sounds weird. And then I mix mayonnaise with Worcestershire sauce and serve as a side or mayonnaise and mustard with some hot sauce.
Come down that far? They're no longer are cards. They're crowns, or bottoms. You can buy them Frozen or canned. Also, you are using globe artichokes. Italian (elongated) artichokes are easier to clean and the leaves are meatier. We love them.
My mom stuffs artichokes without taking the leaves , you just open them up and put the stuffing in between the leaves. then you take the leavs with your hands out and bite the bottom, and move them out with your hands and suck the filling and you get more food. I don't like them but people who do, absolutely LOVE them
It’s a thistle. I enjoy the traditional leaf by leaf method smothered in mayo and or butter. One of best artichokes I ever had was in Rome where it looked like they smashed the artichoke flat 🌼 in a press and sautéed in butter and garlic and you ate the whole thing. Broad leaves and all. It was delicious
Back home, we used to prepare artichokes by just cutting off the pokey part of each leaf, drizzling the whole bulb in lemon and pepper, steaming it until the whole thing is tender, then serving it with lemon butter to dip each leaf in as you peal them away one at a time. You can also just boil them in seasoned water if you don't have a steamer pot. This is one of the few vegetables that boiling doesn't ruin.
Grew up with artichoke plants in California. My mom would snip off the outer thorns so we didn't get stabbed, then boil the crap out of them in plain water. They turned out dark green and tender, and then we would peel off the leaves and scrape the choke off with our upper teeth after dipping in butter or lemon butter. Then when we got to the choke we'd scoop out the hairy stuff and eat that sucker.
We also had a huge avocado tree that dropped literally hundreds of them each season. A giant chayote vine that supplied us with squash. Kumquats, guavas, limes, tangerines, nectarines. Tomatoes, chard, and fresh onions. All year long. I had NO IDEA how lucky I was. My dad was so smart when he planned that garden!
Again, I love your channel!
I thoroughly enjoy watching your videos… you’re hysterical!… I’m not afraid about cooking French recipes anymore 😀
Oh these look amazing, you did great! Artichokes are such crazy things, it blows my mind that people thought to eat them.
YOU made me put on the notification for first time ever... and I send your stuff to my friends.
I do my stuffed artichoke differently clip the ends off the leaves and the top of the cone. Split it in half from top to bottom, spoon out the choke. Stuff it with garlic, grated Parmesan, and thyme, drizzle with oil and lemon juice. roast it cut side down. For 30 minutes at 400. Then remove the artichoke and blend the lemon meat with the garlic thyme and liquid still in my pan. Add tbsp of mayo if too thin.
Eat the leaves by dipping them in the sauce you made. The outer leaves may be still too tough so just eat the softer bits off them and chuck the tough bits the inner leaves will be soft and delicious as will the heart
Stuffed artichokes are everywhere around New Orleans. Parboiled then a fine breadcrumb, garlic, lemon, Parmesan and herbs tucked down between every leaf layer and mounded a bit on the top. Baked before eating, a bit of stuffing goes with every leaf as you scrape off the edible part with your teeth. Scrape out the choke with a spoon and finish off the heart with leftover stuffing. Yumm, they are awesome.
I’ve been subscribed to you for like 3 years now and I truly don’t understand how you only have 80k.
I had artichoke hearts in Rome and decided to make them for a holiday meal. I had the same impression. Delicious, but what a lot of work!
Also, artichoke is delicious. I absolute love it, usually if I make it, I just cook all of it in boiling water and then dip the leafs in some lemon juice and salt.
To get to the heart and remove the hairy thing, spoon is the easiest way.
Artichokes are such a fascinating food. These are literal thistle buds. The inner part is the flower that never was. They are beautiful flowers, though honestly if you've seen the thistle weed you've seen an artichoke flower haha.
Thanks now I feel like a master chef after watching this
Stuffed artichoke is my favorite dish. I made my first stuffed artichoke at age 8. The bottom part of the leaves are edible too and are delicious with a breadcrumb coating. The hard red leaves and furry part are easily removed with a spoon. What you had left was the heart, but you wasted the outer green leaves
And this is why people buy artichoke hearts from the store. lol
Scraping artichoke leaves with your teeth after having dipped them in butter is such a pleasure. I never knew where the heart was located before today.
So cool to watch! Never thought they could be eaten like this so when you started ripping the leaves apart I was like " 😧 but that's where the good stuff is!!" I guess it's cultural... The city I grew up is well known for artichokes so when it's season comes these bad boys are served as school lunch
FYI ya'll - do not cut off the artichoke stem. Cut the very end of it about 1/4", then pull the rest of the stem with a peeler or knife. The innards of the stem are basically an extension of the soft, sweet heart.
I guess this is a way of cooking it, but there are many ways of cooking an artichocke that waste less of the vegetable. It is one of those "learn to love it" veggyes. I love them.
yes, the 50-75 leaves each have a little bit of an edible part on their bases that may add up to about one fifth of the total area of the heart as food. Dipped in mayo is what I like for the leaves, as well as the heart. : )
It is always so interesting to me watching and introducing people to artichokes. I've eaten them all my life and it just seems normal. Everyone else looks at it like it's a green pinecone.
You did a great job! They looked delicious 😋.
Ideally, you should break the leaves and not cut them, because you end up with more edible substance on the bottom. I then use a paring knife and vegetable peeler to remove just the green tough layers, and you’ll get a cohesive bottom with the choke intact. After boiling (blanc not really necessary tbh), you should be able to scoop out just the choke with a spoon. Then you have a more bowl-shaped bottom, instead of the flatter and smaller version you ended up with. Tl;dr - next time, break the leaves and trim more carefully, and gently scoop the choke out with a spoon after it’s been boiled.
steam them first eat all the way down to the "fuzzy stuff" pull that out, (which is easy once they are cooked) to reveal the heart. Or you could buy a jar of artichoke hearts line a ramekin dish with them and pile the filling on top but that's just me
One of these days I am going to try this. It is a ton of steps. And they are not exactly cheap to begin with. Thanks for the info!
I'm heartbroken seeing all those wonderful leaves go to waste. A beautifully sautéed artichoke is one of my favorite things - even just boiled the leaves are great with a little bit of mayo. Glad you had fun though.
Every time you slam that book down I think about Scott.
That looked good! Surprisingly!
I got this video recommended. Really enjoyed it and was greatly surprised. I’m subbing👍👍
To answer your very first question, steam or boil them and eat them. The leaves have a bit of goodness on their bases, dipped in mayo is a good way to eat them then get to the heart and, clean off the choke, and eat that, the heart that is. Yes, a lot of work, for little reward, but not as much as the stuffing of them. This is a perfect recipe to show things you may not want to do. Bravo for the demo of that, Jamie.
I wonder if there is some place you can get the hearts, already like you rendered down after a bunch of work. I know you can get jars of the marinated ones at Trader Joes, good in certain recipes. Anyway, good effort as always, thanks, but will pass on doing this one.
Yes, seems pretty wasteful, but for all you composters, a lot of greengage for the "old pile", I guess. LOL ;D
I love artichokes. The leaves were always my favorite part. We would stuff them with breadcrumbs
Okay, you cracked me up again. I sympathize with your wonderment of how to eat an artichoke...even though I ate plenty of them as a kid. Then there was a period of about 20 years when I didn't eat them and completely forgot how to do so. Yep, seriously. Now that I'm back to having artichokes, it occurs to me that one could steam the things and eat the flesh off the leaves first and THEN get the hearts divested of the inner thistle flower and get fancy with them. And that way you don't have to waste time and resources blanching them since they'll still be grayish green (a thoroughly unappetizing color I might add). I've never tried a stuffed artichoke heart but now I will. Thanks!
I love artichokes! In Algeria we serve them boiled as a salad. We just take a leaf and dip in a vinaigrette sauce (Vinegar, oil, diced garlic, salt and pepper) and eat the white tender part of the leaf (the root side). It's so tasty, but the heart is the best part! We used to fight over it as kids 😂
I used to work a in French bistro and would prep 100s of artichoke hearts a week. They were easily the bane of my existence! Made me understand why artichoke hearts in the store were so fucking expensive.
I found that they were much easier to clean with a bendable serrated knife and a SUPER SHARP pairing knife for the “choke” (which btw is poisonous thanks to the good ol’ thistle family). The choke is a lot easier to clean when it’s raw, but it will cause the rest of the heart to oxidize since it needs to spend more time out of the lemon bath. The “á blanc” is a handy trick but gives it that pickled taste, which can be undesirable.
I've never seen a french Prep for Artichoke hearts.
1. You can boil the stalk and peel off the outer layer. The "heart" of the stalk is just as edible as the "heart".
2. We boil the whole thing so you can peel off the pedals, dip in a mayo based sauce, and scrape the meat at the bottom of each pedal with your teeth. Then when you get to the flower/purple stringy parts, rip that off and eat the base.
This is great! You cook like I do. I've tried many of the recipes from Julie that you have done. It's so much fun! The Artichokes have a full episode on the French Chef....season 1 Episode 1. Its pretty interesting. Also, on her Madeleine episode, she puts flour into the melted butter and THEN greases the pan with it. I have always buttered then floured and shook the excess out. Her way is so much better! You are doing a great job...thanks for all the insight and entertainment.
I love artichokes!!!
They turned out gorgeous. And yes, they are a hassle and a half to prepare. I used to work at a restaurant that had them as appetizers. We chopped our way through five to eight boxes per day. Depending on the variety, your fingers will turn a charcoal-blue-brown or dirty green during peeling. And as tasty as they are, they just arent worth it.
I've got to try this! I love cooking artichokes!
After watching this video and seeing how much work it is to prepare artichoke hearts, I will never feel bad for buying jars of artichoke hearts.
You can totally eat the bottoms of those leaves. One of my favorites is just boiling the whole thing, then peeling the leaves and dipping it in a sauce.
Artichokes is easily one of my favorite veggies, I usually boil and dip in butter.
Thank you for describing the taste because I was just saying how I have literally no idea what they’re like, I’ve never even seen one. Not sure if they’re less popular in the UK or if I just don’t pay attention to my surroundings
More butter is more better!!
Also steamed artichokes are the best cup you get to eat the meat off the leaves. Yum.
We eat the leaves. Leaf by leaf and dip it in butter that melt towards the hot leaves. And lastly the heart. Again with butter, and maybe some lemon and a few grains of salt also...when I was a child... there is a very typical party in August for grown ups, to eat crabs (not crabs: I think langoust... don t know in English). And artichokes are one of the side dishes, and when I was a child it was what I ate at these occation. It´s one of these occations that involves heavy drinking - for the grown ups. "Kräftskiva".