Our Italian markets used to sell artichoke buds the size of olives where you simply sauté them and eat the whole thing. Haven't seen them in over 30yr.
This is the most impractical of all vegetables to prepare. First, purchase an artichoke. Second, throw 3/4ths of it away. Unless you grow your own or have plenty of discretionary income, this is not a vegetable for anyone but the well off or affectatious.
A truly authentic French recipe, love the feel this dish has, artichoke is a beautiful vegetable and it’s so nice to learn how to prepare this... Fantastic video, and I’ve joined for more 🥘👌🏻😋😋😎
Hi, i tried this recipe, my very first time cooking artichokes from scratch and it turned out perfect!!! I added a little bit of the white part of a leek, because i did not have enough onion and it added a little sweet note to it. It was so delicious and surprisingly simple. Tip: Don't be shy with the olive oil, also when served hot, add a little parmesan on top. We did pasta with it too, turned out great! Thank you for this recipe!!!
I learned to prep artichoke from an Italian chef. She used the whole artichoke heart, nothing was dug out. The one time I made artichoke we ate all of the centre even some leaves to the inside and did not realize that we were not supposed to eat the center. Thank you chef for sharing. Great video!
I love your videos of French cooking. You are very lucky that you live somewhere that you have baby artichokes available. It’s not possible to have this type of exotic vegetable in rural Illinois. Can you teach us a French recipe that doesn’t require exotic vegetables?
Hello, thank you for the recipe, but I don't get it, wouldn't it be easier to first cut the artichokes in half and then remove the inside hay instead of poking around inside the artichoke from above?
I lived in France for about a year during my university years. The food even in the resto u was amazing. Could you do something on the Alps french region? I feel it is a bit underrepresented when it comes to french cuisine (maybe because of the regional cheeses that might be hard to get outside )?
I cook the green ones just in water and salt and eat them when whole taking one leaf at time and sucking the little bit in the end dipping it in a butter sauce,delicious!
There is something about artichokes that enhance and intensify the flavors of other foods. This dish would go nicely with a mild fish dish like sole or baked cod. Thanks the the lovely recipe Chef.
Wonderful Stéphane 🙌 If I can find this artichoke I would love to make. I know it has to be divine and I like your suggestions added at the end. Merci 💜
Hiii stephan , we don't have artichokes in india , but I followed same recipe for green beans , it came out great , I used a bit of butter , and local herbs , 🥰🥰🥰🥰
Very nice. Tres bien fait. I remember when the family lived in Paris, Grandmere used to make soupe a potiron. Would love to see you make that. As I recall, she served it with gruyere.
If you use lemon in the water to stop darkening it works, but adds some strong citric flavor to the final dish. If you disolve wheat flavor in the water instead of lemon, you also stop that darkening whitout adding any strange flavor to your dish. Love your channel. Best regards from Bilbao
Hey wanted to let you know I added in 3/4 cup of halved cherry tomatoes during the last ten minutes of cooking this and was a very nice addition, added some color and a bit more acidity.
Salut Stéphane, je te suis depuis bout de temps et je te dois quelques belles réussites avec les invités (poulet aux 40 gousses d'ail, poulet Marengo et l'épaule de porc braisée au Birlou) ! Serait-il temps que tu montres aussi à nos amis anglophones - et à moi-même - la blanquette de veau à ta façon ? Super chaîne, continue !
Glad I started my artichoke plants this last spring, so should have some growing next year yay! What do you do with the artichoke leaves that you removed? I would usually cook and eat those too with an aoli sauce.
Looks yummy. Thanks for veggie recipe. BUT...wait...I was thinking the last ingredient would be French butter. No butter🤦🏾♀️😱‼️‼️‼️. So, the French can cook without the butter‼️‼️‼️allure‼️ I bet it does taste as good as it looks👏🏽👏🏽👏🏽👏🏽👏🏽
الهشتاج ده باللغة الفرنسية واللغة العربية خليه يوصل لفرنسا #La_plus_grande_création_de_Dieu_Muhammad #اعظم_خلق_الله_محمد #الا_رسول_الله #الا_حبيب_الله #مقاطعة_المنتجات_الفرنسية #ماكرون_يسئ_للنبى #رسولنا_خط_احمر #حبيبى_يا_رسول_الله #Boycott_French_products.
He butchered the artichoke, there is no need to remove the center leaves or cut so much away, properly cooked the inner leaves become very soft try ‘Constantinople Artichoke’ a Greek version much much better
Please show us the recipe. We know in Provence that during few days in spring, you can eat all the artichoke, even raw. But is it also true with artichokes in summer, fall and winter ? Si oui, on est preneur. Cordialement.
Ok Pepito, i have checked. You are talking about a another artichoke, big one, with a round heart. On parle pas du tout du même artichaut, celui ci est appelé Poivrade ou Violet.
@@jimp4170 I admire the finesse of French food, but as someone who enjoys chewing on the chokes, drinks the broth of these thistles, and marvels at the utter deliciousness of the stems, I could only imagine this recipe being served for a special occasion.
this is the best culinary channel on youtube, what a wonderful work
I love Provence cuisine. Thank you for this recipe and thank you for making everything look easy.
I shall keep an eye out for these young artichokes. My mouth was watering at the end.
artichokes are always underrated👍
Our Italian markets used to sell artichoke buds the size of olives where you simply sauté them and eat the whole thing. Haven't seen them in over 30yr.
Thank you! Hopefully more vegetarian friendly dishes will be featured in the future.
Whoever ate the first artichoke must have really been clutching at straws
This is the most impractical of all vegetables to prepare. First, purchase an artichoke. Second, throw 3/4ths of it away. Unless you grow your own or have plenty of discretionary income, this is not a vegetable for anyone but the well off or affectatious.
Good evening, I use a grapefruit spoon for the middle part of artichoke. This recipe looks wonderful. Can’t wait to try this.
I'm glad you're showing this dish. It's one that I teach my students...primarily to drive them crazy trying to turn artichokes, LOL.
A truly authentic French recipe, love the feel this dish has, artichoke is a beautiful vegetable and it’s so nice to learn how to prepare this... Fantastic video, and I’ve joined for more 🥘👌🏻😋😋😎
I love your videos, helped so much to improve my cooking!
Hi, i tried this recipe, my very first time cooking artichokes from scratch and it turned out perfect!!! I added a little bit of the white part of a leek, because i did not have enough onion and it added a little sweet note to it. It was so delicious and surprisingly simple. Tip: Don't be shy with the olive oil, also when served hot, add a little parmesan on top. We did pasta with it too, turned out great! Thank you for this recipe!!!
Stéphane, votre recette est parfaite, notamment votre façon de tourner l'artichaut. Merci.
I learned to prep artichoke from an Italian chef. She used the whole artichoke heart, nothing was dug out. The one time I made artichoke we ate all of the centre even some leaves to the inside and did not realize that we were not supposed to eat the center. Thank you chef for sharing. Great video!
I love your videos of French cooking. You are very lucky that you live somewhere that you have baby artichokes available. It’s not possible to have this type of exotic vegetable in rural Illinois. Can you teach us a French recipe that doesn’t require exotic vegetables?
Oh my, he has many videos. His carrot/potato soup looks heavenly.
Hello, thank you for the recipe, but I don't get it, wouldn't it be easier to first cut the artichokes in half and then remove the inside hay instead of poking around inside the artichoke from above?
If you cut it in half, you don't have the artichoke nicely in one piece, right? Easier is not always pretty on the plate.
@@piet3448 Yes, but later on in the video at 09:31 he has cut them in half.
Oh I missed this recipe! So happy as I have followed you and happened to find good quality small artichoke while grocery shopping! So happy tyvm :)
Thanks for the great information about Artichoke.
french cooking - so beautiful and SO MUCH WORK XD
I lived in France for about a year during my university years. The food even in the resto u was amazing. Could you do something on the Alps french region? I feel it is a bit underrepresented when it comes to french cuisine (maybe because of the regional cheeses that might be hard to get outside )?
I cook the green ones just in water and salt and eat them when whole taking one leaf at time and sucking the little bit in the end dipping it in a butter sauce,delicious!
Very educational, thanks
Please keep the vegetarian recipes coming 💚
yeah i have a backlog of those 😄😄
What an outstanding recipe. Thank you!
Love the recipe, but honestly that much work for that little artichoke, wow.
Thanks French Chef for Ur helpful tips. We Love Artichokes 😋 Thumbs Up for You. Stay Well 🌟🐦
There is something about artichokes that enhance and intensify the flavors of other foods. This dish would go nicely with a mild fish dish like sole or baked cod. Thanks the the lovely recipe Chef.
Thank you Chef this was very helpful.
Wow.
Wonderful Stéphane 🙌 If I can find this artichoke I would love to make. I know it has to be divine and I like your suggestions added at the end. Merci 💜
Closer to the heeeeaaaarrrrt YEAH
Hiii stephan , we don't have artichokes in india , but I followed same recipe for green beans , it came out great , I used a bit of butter , and local herbs , 🥰🥰🥰🥰
Very nice. Tres bien fait. I remember when the family lived in Paris, Grandmere used to make soupe a potiron. Would love to see you make that. As I recall, she served it with gruyere.
Lovely recipe! Thanks for sharing ❤️
If you use lemon in the water to stop darkening it works, but adds some strong citric flavor to the final dish. If you disolve wheat flavor in the water instead of lemon, you also stop that darkening whitout adding any strange flavor to your dish.
Love your channel. Best regards from Bilbao
not really, you definitely don't taste the lemon from the water after the cooking...
Those artichokes look very good. Cheers!
Hey wanted to let you know I added in 3/4 cup of halved cherry tomatoes during the last ten minutes of cooking this and was a very nice addition, added some color and a bit more acidity.
😱 artichoke leaves are the best part. I respect what you are trying to teach, but in our house we use All the artichoke. Steamed and mayo, for dipping
looks so tasty!! I am definetly going to try it! :D
And all this time I’ve been eating tulips and think « what’s all the fuzz about ? »
Salut Stéphane, je te suis depuis bout de temps et je te dois quelques belles réussites avec les invités (poulet aux 40 gousses d'ail, poulet Marengo et l'épaule de porc braisée au Birlou) ! Serait-il temps que tu montres aussi à nos amis anglophones - et à moi-même - la blanquette de veau à ta façon ? Super chaîne, continue !
Qu’ils mange de la brioche. I want to see you make a Marie Antoinette chantilly cake.
I want to make this so bad omg
Glad I started my artichoke plants this last spring, so should have some growing next year yay! What do you do with the artichoke leaves that you removed? I would usually cook and eat those too with an aoli sauce.
tempted to use the oil packed ones here ngl
👍👍👍👍
Great video!
More vegan/vegetarian dishes please!! 👍🏼👍🏼
I love the copper pan. What size is it?
Your artichauts recipe looks so good tasty and healthy vegetarian food.
👍👨🏻🍳
Can you do a recipe for pomme purée?
Would love to do this recipe but I just don’t get fresh artichokes in rural Ontario Canada.
growing them might be an option?
The STEMS are delicious -- if you peel back the outer layer. That's why the long stem is retailed. This is true for all artichokes, BTW.
Starts at 8.05
💚😊💚
Looks yummy. Thanks for veggie recipe. BUT...wait...I was thinking the last ingredient would be French butter. No butter🤦🏾♀️😱‼️‼️‼️. So, the French can cook without the butter‼️‼️‼️allure‼️
I bet it does taste as good as it looks👏🏽👏🏽👏🏽👏🏽👏🏽
The butter is not used as much in the recipes from the south of France especially Provence ;)
Food For Thought: If your grandfathers hadn't eaten steak, none of you would be here to complain about it.
🔔🔔🔔🔔
Artichokes are a bizarre flower if you see them bloom.
Have you ever tried to replicated Madame Poulard's famous omelette?
الهشتاج ده باللغة الفرنسية واللغة العربية خليه يوصل لفرنسا
#La_plus_grande_création_de_Dieu_Muhammad
#اعظم_خلق_الله_محمد
#الا_رسول_الله
#الا_حبيب_الله
#مقاطعة_المنتجات_الفرنسية
#ماكرون_يسئ_للنبى
#رسولنا_خط_احمر
#حبيبى_يا_رسول_الله
#Boycott_French_products.
so much work for such a small amount of edible parts
I buy coeur d'artichaut in a jar... I can't go through all that peeling, the prepared ones are just so much easier
but they taste shit compared to fresh ones..
No chance of getting fresh baby artichokes in the U.K. - we simply do not have the beautiful continental markets you have in France and Italy.
a hund is a scho;)
Choke, it's called "choke" not hay.
He butchered the artichoke, there is no need to remove the center leaves or cut so much away, properly cooked the inner leaves become very soft try ‘Constantinople Artichoke’ a Greek version much much better
Please show us the recipe. We know in Provence that during few days in spring, you can eat all the artichoke, even raw. But is it also true with artichokes in summer, fall and winter ? Si oui, on est preneur. Cordialement.
Ok Pepito, i have checked. You are talking about a another artichoke, big one, with a round heart. On parle pas du tout du même artichaut, celui ci est appelé Poivrade ou Violet.
Hmm. So much plant yet we remove >50% of it.
artichauts are thistles, were fortunate somebody found out you can at least eat some parts of it.
Onion, carrot and no celery seems almost blasphemous.
dont forget to add raw garlic at the end so everything taste like garlic
wtf
French cooking is such a waste of Food. I always reimagine the recipes and reuse or not even discarting rests.
You can't eat the parts of the artichoke that you throw away. You don't eat the fur of a cow, do you? You don't eat the corn cob.
@@jimp4170 I admire the finesse of French food, but as someone who enjoys chewing on the chokes, drinks the broth of these thistles, and marvels at the utter deliciousness of the stems, I could only imagine this recipe being served for a special occasion.
you want to eat the whole thistle? Enjoy!!!
@@michaelmertens813 If I could, I definitely would.
@@jocelynhamilton7624 Why do you think about devouring something that's uneatable. I don't get it...