How to Steam and Eat an Artichoke - Kitchen Conundrums with Thomas Joseph

Everyday Food
25 Apr 201506:46
EducationalLearning
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TLDRThe video script offers a comprehensive guide on how to prepare artichokes, one of the most intimidating yet delicious spring vegetables. It covers selecting a good artichoke, storing it, and preparing it through various methods including steaming and making artichoke hearts. The host also explains how to prepare baby artichokes, which are more tender and can be eaten raw. The video concludes with serving suggestions, such as dipping artichokes in melted butter or vinaigrette, and encourages viewers to try cooking artichokes at home.

Takeaways
  • 🌱 Artichokes are intimidating vegetables but can be easily prepared.
  • 💚 Look for artichokes with a tight head, compact leaves, and vibrant green color.
  • 🌼 Artichokes are flowers and members of the Thistle family.
  • 🍽 To store artichokes, cut off a small piece of the stem, sprinkle with water, and keep in an airtight bag in the fridge for up to a week.
  • 🍋 Prepare acidulated water with lemon juice and cold water to prevent oxidation.
  • ✂️ Trim the artichoke by removing small leaves, exterior leaves, and cutting the tips of leaves to avoid pricks.
  • 🔪 Cut off the top inch and a half of the artichoke to remove tough fibrous ends.
  • 🥄 If stuffing artichokes, force the leaves apart after trimming.
  • 🍲 Steam artichokes upside down for 25-30 minutes until tender, checking doneness through the stem.
  • 🧀 Serve steamed artichokes with melted butter and lemon wedges.
  • 👶 Baby artichokes are tender offshoots of the main plant and can be eaten raw or cooked.
  • 🍳 For baby artichokes, trim the exterior leaves and stem, and they can be fried until brown and crispy.
Q & A
  • What vegetable is considered intimidating and the focus of the video?

    -The artichoke is considered intimidating and is the focus of the video.

  • How can you determine if an artichoke is good?

    -A good artichoke should have a tight head with compact leaves that are not splayed out and a vibrant green color.

  • What are the two types of artichokes mentioned in the video?

    -The two types of artichokes mentioned are the globe artichoke and baby artichokes.

  • How should artichokes be stored properly?

    -Artichokes should be stored with a dime-sized piece of the stem sliced off, sprinkled with a little bit of water, and placed in an airtight plastic bag in the refrigerator for about a week.

  • What is acidulated water and why is it used?

    -Acidulated water is a mixture of lemon juice and cold water. It is used to prevent oxidation of the artichoke when preparing it.

  • How should you trim the artichoke leaves before cooking?

    -You should trim the small leaves around the base of the stem, peel away some exterior leaves, and cut away the tips of the leaves to remove the small thorns.

  • What is the recommended method for steaming artichokes?

    -Artichokes should be steamed upside down in a large pot with a steaming basket and about three inches of water for about 25 to 30 minutes until they are tender.

  • How do you prepare an artichoke heart for cooking?

    -To prepare an artichoke heart, cut off about 1/4 of the top, strip away the vibrant green leaves until you reach the yellow interior leaves, and use a paring knife to peel away the green down to the stem. Then, scoop out the fibrous choke using a sharp-sided spoon.

  • What is the difference between preparing a globe artichoke and a baby artichoke?

    -Baby artichokes are more tender and do not require the removal of the interior choke. They can be eaten raw and are typically prepared by trimming off the exterior leaves until reaching half green and half yellow leaves.

  • How can baby artichokes be served raw?

    -Baby artichokes can be served raw by shaving them on a mandolin for salads or quickly sautéing them in a little bit of olive oil until brown and crispy.

  • How do you check if an artichoke is cooked properly?

    -You can check if an artichoke is cooked properly by using a paring knife to test the stem end; if the knife glides in easily, the artichoke is tender and cooked.

  • What are some ways to serve cooked artichokes?

    -Cooked artichokes can be served with melted butter, a vinaigrette, or hollandaise sauce, and lemon wedges.

Outlines
00:00
🌱 Preparing Artichokes: A Step-by-Step Guide

This paragraph introduces the artichoke as a spring vegetable and a member of the Thistle family. It provides tips on selecting a good artichoke, including looking for a tight head with compact, vibrant green leaves. The speaker also explains how to store artichokes properly by cutting a small piece off the stem, sprinkling it with water, and placing them in an airtight bag in the refrigerator. The preparation process begins with creating acidulated water using lemon juice and cold water to prevent oxidation. The steps include trimming the stem, removing small leaves, cutting away the tips of the leaves to avoid pricks, and trimming the leaves two-thirds up the artichoke. The top is cut off, and the artichoke is submerged in the acidulated water while the rest are prepared. For stuffing, the leaves are forced apart, and then they can be steamed or cooked in a covered pot.

05:01
🍽 Cooking and Serving Artichokes: Techniques and Tips

This paragraph continues the artichoke preparation by detailing the steaming process. Artichokes are placed upside down in a pot with a steaming basket and about three inches of water for approximately 25 to 30 minutes until tender. The artichoke heart, the prized part of the artichoke, is prepared by cutting off the top, stripping away the vibrant green leaves, and using a paring knife to expose the yellow interior leaves. The fibrous choke is removed using a sharp-sided spoon, leaving a clean interior. The artichoke can then be cut in half and placed in acidulated water to prevent browning. The paragraph also discusses the preparation of baby artichokes, which are more tender and can be eaten raw. The method involves trimming off exterior leaves and the stem, and the baby artichokes can be used in salads, sauteed, or fried until brown and crispy. The speaker saves some for frying and emphasizes storing them in acidulated water to prevent browning. Finally, the paragraph concludes with checking the doneness of the steamed artichokes by the ease of inserting a knife into the stem and suggests serving them with melted butter and lemon wedges, and provides a brief guide on how to eat an artichoke.

Mindmap
Keywords
💡Artichoke
Artichoke is a type of thistle that is also a popular vegetable used in cooking. It is known for being intimidating to prepare due to its thorny exterior and complex structure. In the video, the artichoke is the central theme, and the host demonstrates how to select, store, and prepare it for various dishes.
💡Petals
In the context of the video, petals refer to the leaves of the artichoke, which are actually part of the flower. The script mentions that artichokes have a tight head with compact leaves, indicating a fresh and good-quality artichoke.
💡Globe Artichoke
Globe artichokes are a specific variety of artichoke that are larger in size. The video features both globe artichokes and baby artichokes, with the former being the main stalk of the plant and the latter being offshoots that create smaller artichokes.
💡Acidulated Water
Acidulated water is a mixture of lemon juice and cold water used to prevent oxidation of the artichoke once it is cut. The video script describes the preparation of acidulated water and its importance in maintaining the color and freshness of the artichoke during the cooking process.
💡Steaming
Steaming is a cooking method mentioned in the video where artichokes are cooked in a pot with a steaming basket and water. The script explains that artichokes should be steamed upside down for ease of checking doneness and that they take about 25 to 30 minutes to become tender.
💡Artichoke Heart
The artichoke heart is the base of the artichoke and is considered the most prized part. It is prepared by removing the top portion, peeling away the vibrant green leaves, and scooping out the fibrous center known as the choke. The script details the steps to expose and prepare the artichoke heart for cooking.
💡Choke
The choke is the fibrous, fuzzy center of the artichoke that gives the vegetable its name. Consuming the choke can cause discomfort, so it is essential to remove it during preparation. The video script describes how to scoop out the choke using a sharp-sided spoon.
💡Baby Artichokes
Baby artichokes are smaller offshoots of the main globe artichoke plant. They are more tender and do not require the removal of the choke. The script explains that baby artichokes can be eaten raw or prepared in various ways, such as frying until they are brown and crispy.
💡Mandolin
A mandolin is a kitchen tool used for slicing vegetables thinly and evenly. In the video, the host suggests using a mandolin to shave baby artichokes for salads or quick saute dishes, showcasing an alternative way to prepare artichokes.
💡Oxidation
Oxidation refers to the chemical reaction that causes food to turn brown when exposed to air, especially after being cut. The video script emphasizes the use of acidulated water to prevent oxidation of the artichoke, ensuring it remains fresh and retains its vibrant color.
💡Dipping Sauce
A dipping sauce is a condiment used to enhance the flavor of food. In the context of the video, melted butter and lemon wedges are suggested as accompaniments to the cooked artichokes. The script describes the process of dipping artichoke leaves into the sauce and scraping the flesh off with teeth as a way to enjoy the vegetable.
Highlights

Introduction to preparing artichokes, one of the most intimidating vegetables.

Tips on selecting a good artichoke: tight head, compact leaves, vibrant green color.

Different types of artichokes: globe and baby artichokes.

Proper storage of artichokes: cut stem, sprinkle water, airtight plastic bag, refrigerator for a week.

Preparation of acidulated water using lemon juice to prevent oxidation.

Trimming artichokes: removing small leaves, trimming stem, cutting leaf tips to avoid pricks.

Cutting off the top of the artichoke and trimming leaves two-thirds up.

Using a lemon to prevent oxidation after cutting.

Stuffing artichokes by forcing leaves apart.

Steaming artichokes upside down for easy doneness check.

Cooking time for artichokes: 25 to 30 minutes until tender.

Preparation of artichoke heart: cutting off top, stripping leaves, removing choke.

Baby artichokes are offshoots of the plant, more tender than globe artichokes.

Baby artichokes can be eaten raw, preparation includes trimming exterior leaves.

Serving suggestions: melted butter, vinaigrette, hollandaise sauce, lemon wedges.

Eating artichokes: plucking leaves, dipping, scraping with teeth.

Encouragement to try artichokes and the various preparation methods shown.

Transcripts
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