How to Cook Artichokes | Food How To

Popsugar Food
10 Jun 201305:28
EducationalLearning
32 Likes 10 Comments

TLDRIn this informative video, Brandi Malloy demystifies the art of preparing and enjoying artichokes, dispelling common fears and misconceptions. She guides viewers through the process of trimming, steaming, and roasting artichokes, highlighting tips like using a kitchen towel for safety and lemon juice to prevent browning. The video also teaches how to eat artichokes properly by scraping the tender flesh from the petals and reveals the sought-after artichoke heart, a favorite in salads and dips. With a touch of humor and practical advice, Brandi encourages viewers to embrace artichokes and not to fear their intimidating appearance.

Takeaways
  • 🌿 Artichokes can be intimidating due to their prickly exterior, but they are easy to prepare and eat once you know how.
  • ✂️ When handling raw artichokes, use a kitchen towel to protect your hands from the sharp spikes.
  • 🗑️ Trim off the excess leaves and the top third of the artichoke to remove the spikes and reveal the tender parts.
  • 🌱 Artichokes are actually unopened flowers, and their stems are thick and fibrous, requiring peeling.
  • 💧 Rinse the prepared artichoke under cold water to remove any dirt or debris.
  • 🍲 One of the easiest ways to cook an artichoke is by steaming it, which takes 20 to 45 minutes depending on size.
  • 🔥 Another method of preparing artichokes is by roasting them in the oven after cutting in half and seasoning.
  • 🍋 To prevent artichokes from browning while roasting, squeeze fresh lemon juice and brush with olive oil.
  • 🥢 When eating an artichoke, scrape off the tender flesh from the petals with your teeth, not chewing the entire petal.
  • 🍴 Artichoke hearts, the tender center, are often used in salads and dips and can be accessed by removing all the leaves and the choke.
  • 🍷 Artichokes are sometimes called 'wine killers' because they contain compounds that can sweeten wine, making them an unusual pairing.
Q & A

  • Why might artichokes seem intimidating to some people?

    -Artichokes can seem intimidating because they look like hard, spiky cactus-like plants with sharp points that can be difficult to handle.

  • What precautions should be taken when handling raw artichokes?

    -One should be careful due to the sharp spikes on the artichoke. Using a kitchen towel can help prevent injuries while handling them.

  • How should you start preparing an artichoke for cooking?

    -Start by removing the excess leaves and cutting off about a third of the artichoke to get rid of the tight area and spikes.

  • What tool is recommended for cutting the tips off the artichoke petals?

    -Kitchen shears are recommended for cutting off the tips of every petal to remove the spikes.

  • Why is it necessary to clean the stem of the artichoke?

    -The stem is thick and fibrous, so using a kitchen peeler to clean it up removes blemishes and the top layer, making it ready for cooking.

  • How should you clean an artichoke after preparing it?

    -Rinse the artichoke under cold running water to remove any debris and dirt that may be hiding behind the petals.

  • What is a traditional method for cooking an artichoke?

    -One traditional method is steaming the artichoke, which involves placing it in a steam basket over boiling water.

  • How long does it typically take to steam an artichoke?

    -It takes anywhere from 20 to 45 minutes to steam an artichoke, depending on its size.

  • How can you tell if an artichoke is ready after steaming?

    -An artichoke is ready when the petals can be easily pulled off with tongs or a kitchen towel.

  • What is a different method for preparing an artichoke besides steaming?

    -Another method is roasting the artichoke in the oven, which involves cutting it in half, seasoning it, and baking it until tender.

  • How should you eat an artichoke petal once it's cooked?

    -You should scrape off the fleshy white part of the petal into your mouth using your teeth, and then discard the leaf.

  • What part of the artichoke is commonly used in salads and pastas?

    -The artichoke heart, which is the tender and soft inner part of the artichoke, is commonly used in salads and pastas.

  • Why are artichokes sometimes referred to as 'wine killers'?

    -They are called 'wine killers' because something in the artichoke can sweeten wine, which some people find undesirable when pairing with their meals.

  • What is the 'choke' of an artichoke and why shouldn't you eat it?

    -The 'choke' is the hairy part inside the artichoke. It is not recommended to eat it because it doesn't taste good and there's a myth that eating it could cause choking.

Outlines
00:00
🌿 Artichoke Preparation and Cooking Techniques

This paragraph introduces the artichoke as a culinary delicacy and addresses common fears associated with preparing them. The speaker shares personal experiences and provides a step-by-step guide on how to safely trim and clean an artichoke, including removing excess leaves and spikes, and peeling the stem. The paragraph also covers two popular cooking methods: steaming and roasting in the oven, highlighting tips such as using a kitchen towel for safety, cutting off the tip of each petal, and using lemon juice and olive oil to prevent browning. The goal is to demystify the artichoke and encourage viewers to try preparing and eating them at home.

05:01
🍽 Artichoke Eating Guide and Pairing Myths

The second paragraph delves into the art of eating artichokes, dispelling myths about their texture and difficulty to consume. It explains the proper way to enjoy an artichoke by scraping the fleshy white part of the petal and suggests serving them with dips like vinaigrette or aioli. The speaker also touches on the humorous notion that eating an artichoke yields minimal food compared to licking postage stamps, emphasizing the need for one artichoke per person when serving. Additionally, the paragraph discusses the 'artichoke heart,' which is often used in salads and pastas, and provides instructions on how to access it by removing the leaves and the 'choke' with a spoon. Lastly, it mentions the term 'wine killers' attributed to artichokes due to their ability to sweeten wine, a factor that some believe makes them an unsuitable pairing.

Mindmap
Keywords
💡Artichoke
An artichoke is a type of thistle that is often used as a food item. It is known for its distinctive appearance, with a large flower bud that can be eaten. In the video's theme, artichokes are portrayed as intimidating but are shown to be easy to prepare and eat. The script mentions that artichokes can be steamed or roasted, and viewers are taught how to clean, trim, and cook them.
💡Prepare
To prepare, in the context of the video, means to get the artichoke ready for cooking and eating. This involves cleaning, trimming, and removing inedible parts. The video emphasizes that preparation is key to overcoming the fear of artichokes and enjoying them.
💡Steaming
Steaming is a cooking method where food is cooked with steam, usually in a steamer basket over boiling water. The video demonstrates steaming as one of the easiest and most traditional ways to cook an artichoke, highlighting the process of setting up the steamer and checking for doneness.
💡Roasting
Roasting refers to a cooking method where food is cooked with dry heat, typically in an oven. Although the video focuses on steaming, it also mentions roasting as another method to prepare artichokes, suggesting cutting them in half and roasting them with lemon juice and olive oil.
💡Petals
In the context of an artichoke, petals refer to the individual leaves or bracts that make up the flower bud. The script describes how to trim the tips of the petals to remove the spikes and how to eat the fleshy part of each petal.
💡Stem
The stem of an artichoke is the fibrous base that connects the flower bud to the plant. The video explains that it is thick and fibrous, requiring peeling and trimming to a manageable size for cooking and eating.
💡Choke
The choke is the inedible, fuzzy part of the artichoke that sits above the heart. The video clarifies that it is a myth that eating the choke will cause choking, but it is not recommended due to its unpalatable taste.
💡Artichoke Heart
The artichoke heart is the tender, inner part of the artichoke that is most commonly used in salads and other dishes. The video provides instructions on how to access the heart by removing the petals and the choke.
💡Dip
A dip, in the context of eating artichokes, refers to a sauce or condiment used to enhance the flavor of the artichoke petals. The video suggests options like vinaigrette or aioli as accompaniments to the artichokes.
💡Wine Killers
The term 'wine killers' is used in the video to describe a belief that artichokes can alter the taste of wine, making it sweeter. This is mentioned as an interesting fact about artichokes and their potential impact on wine pairing.
💡Brandi Malloy
Brandi Malloy is the presenter in the video, who guides viewers through the process of preparing and enjoying artichokes. She provides tips, techniques, and personal anecdotes to engage the audience and demystify the art of cooking with artichokes.
Highlights

Artichokes can be intimidating to prepare due to their spiky exterior, but they are actually quite easy to handle.

Use a kitchen towel to avoid injury from the sharp spikes when handling raw artichokes.

Trim the excess leaves and cut off the top third of the artichoke to remove spikes.

Use kitchen shears to trim the tips of each petal to remove the spikes.

Clean the stem of the artichoke with a kitchen peeler to remove blemishes and fibrous layers.

Rinse the artichoke under cold water to clean off debris and dirt.

Steaming is an easy and traditional method to prepare artichokes.

Place the artichoke in a steam basket over boiling water and cover with a lid to speed up the process.

Steaming time varies from 20 to 45 minutes depending on the size of the artichoke.

Check the artichoke after 20 minutes and use tongs or a kitchen towel to handle hot leaves.

Allow the artichoke to cool before eating.

Grilling or roasting in the oven is another method to prepare artichokes.

Cut the artichoke in half lengthwise and place cut side up on a baking sheet.

Prevent browning by squeezing fresh lemon juice and brushing with olive oil.

Season the artichokes with salt and pepper before roasting.

Roast the artichokes for 30 to 50 minutes until the stem is easily pierced with a knife.

Do not eat the entire petal; instead, scrape off the fleshy white part.

Serve artichokes with a dip such as vinaigrette or aioli.

Artichokes are often called 'wine killers' because they can sweeten wine.

The artichoke heart is the tender part often used in salads and dips.

To reach the artichoke heart, remove the leaves and scrape out the choke with a spoon.

Artichokes should be served one per person due to the amount of actual food obtained.

Transcripts

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