How to Make Martha Stewart's Steamed Artichokes with Tarragon Butter | Martha’s Cooking School

Martha Stewart
6 Jan 202305:37
EducationalLearning
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TLDRThis script offers a detailed guide on preparing and enjoying artichokes, which are nutrient-rich in magnesium, vitamin A, C, and fiber. The process includes trimming the artichoke, steaming it for approximately 40 minutes, and testing for doneness. To enhance flavor, herbs like tarragon can be added during cooking. Once cooked, artichokes are served with accompaniments like melted tarragon butter or a creamy vinaigrette. The video emphasizes the importance of freshness and provides tips on storage and peak seasonality, making it an informative and appetizing tutorial for artichoke lovers.

Takeaways
  • 🥦 Artichokes are a nutritious vegetable, high in magnesium, vitamin A, vitamin C, and fiber.
  • 🔪 When preparing artichokes, trim off the top and the stem, and remove small leaves to check for freshness.
  • 🌱 Artichokes are a type of thistle and can produce beautiful flowers if allowed to go to seed.
  • 🍽️ To prevent browning, immerse trimmed artichokes in acidulated water with lemon.
  • 🕰 Artichokes should be cooked for approximately 40 minutes in a steamer basket with salted water.
  • 📅 Artichokes are best used on the day of purchase but can be stored in the refrigerator for up to four days.
  • 🌿 The peak season for eating artichokes in America is from March through May.
  • 🍴 To check if artichokes are cooked, test the stem end with a knife and pull off a leaf to check for doneness.
  • 🧈 Serve artichokes with melted butter, ideally with tarragon and a squeeze of lemon for added flavor.
  • 🍋 For those who prefer a tangy taste, a creamy thick vinaigrette can be served alongside the artichokes.
  • 🍽️ The artichoke heart is the most tender and desirable part to eat, and it should be served with the melted butter or vinaigrette.
Q & A

  • What are some nutritional benefits of artichokes mentioned in the transcript?

    -Artichokes are high in magnesium, vitamin A, vitamin C, and are very rich in fiber.

  • How should you prepare artichokes for steaming and eating according to the transcript?

    -Trim off about a half an inch of the top of the artichoke, remove the stem right below the lower level of leaves, snap off any smallish leaves, and use kitchen shears to remove the thorny tips of each leaf.

  • What is the significance of the 'snap' when removing leaves from an artichoke?

    -The 'snap' is a sign of freshness, indicating that the artichoke is fresh and good to eat.

  • Why should artichokes be immersed in acidulated water after trimming?

    -Immersing trimmed artichokes in acidulated water prevents them from browning.

  • What is the recommended cooking time for artichokes in the transcript?

    -Artichokes should be steamed for approximately 40 minutes.

  • How can you tell if an artichoke is cooked properly?

    -You can test the doneness by poking the stem end with a knife and checking if it inserts easily. Also, pull off a leaf and test it with your teeth to see if the flesh comes off easily.

  • What is the best way to store artichokes for up to four days?

    -Store them unwashed in a bowl in the refrigerator, and cover them with a little bit of plastic wrap or a dish towel.

  • What is the peak season for eating artichokes grown in America?

    -The peak season for eating artichokes grown in America is from March through May.

  • How can you enhance the flavor of artichokes while cooking?

    -You can add a little bunch of herbs, such as tarragon, to the cooking process to enhance the flavor.

  • What is the recommended serving method for artichokes as described in the transcript?

    -Serve artichokes with melted tarragon butter or a creamy thick vinaigrette, and place a thin slice of lemon inside the artichoke.

  • What part of the artichoke is considered the heart and should be eaten last?

    -The heart is the very meaty part inside the artichoke, located at the center and connected to the stem, which is removed after cooking.

Outlines
00:00
🥦 Preparing and Cooking Artichokes

This paragraph details the process of preparing and cooking artichokes. It begins with the removal of the top and stem, followed by snapping off smaller leaves to reveal the fresh, snappy stems. The core and heart of the artichoke are identified as key parts to enjoy after cooking. To prevent browning, artichokes are immersed in acidulated water. The cooking process involves steaming the artichokes for approximately 40 minutes, with a focus on ensuring there is enough salted water and space in the pot. Freshness is emphasized, with artichokes being best used on the day of purchase, though they can be stored in the refrigerator for up to four days. The peak season for artichokes in America is noted as March through May. Additional flavor can be added through herbs like tarragon. The paragraph concludes with testing the artichokes for doneness and serving them with melted tarragon butter and a creamy thick vinaigrette.

05:01
🍋 Serving Artichokes with Lemon and Butter

The second paragraph focuses on the presentation and serving of cooked artichokes. It suggests placing a thin slice of lemon inside the artichoke for added flavor and using melted butter, enhanced with tarragon, for dipping. The artichokes are served right side up to avoid sogginess from steaming upside down. The preparation includes dividing the melted butter evenly among the dishes and offering a creamy thick vinaigrette as an alternative for those who prefer it over melted butter. The paragraph ends with an encouragement to enjoy the artichokes, highlighting the simplicity and personal preference in their enjoyment.

Mindmap
Keywords
💡artichokes
Artichokes are a type of thistle that is cultivated for its edible flower buds. They are a nutritious vegetable, high in magnesium, vitamin A, vitamin C, and fiber, as mentioned in the script. The video focuses on how to prepare and enjoy artichokes, making it the central theme of the content.
💡magnesium
Magnesium is an essential mineral that plays a crucial role in many biological processes, including nerve and muscle function, energy production, and the synthesis of protein. The script highlights that artichokes are high in magnesium, emphasizing their nutritional value.
💡vitamin A
Vitamin A is a fat-soluble vitamin that is vital for good vision, immune function, and cell growth. The script mentions that artichokes are rich in vitamin A, which contributes to their health benefits.
💡vitamin C
Vitamin C is an antioxidant that helps protect cells from damage, supports the immune system, and aids in the absorption of iron. The video script notes that artichokes are rich in vitamin C, which is part of their appeal as a healthy food choice.
💡fiber
Fiber is a type of carbohydrate that the body cannot fully digest, which aids in digestion and helps control blood sugar levels. The script describes artichokes as being very rich in fiber, which is beneficial for maintaining a healthy diet.
💡steaming
Steaming is a cooking method that involves cooking food with hot steam. In the context of the video, steaming is the recommended method for cooking artichokes, as it helps to retain their nutrients and flavor.
💡acidulated water
Acidulated water is a mixture of water with an acidic substance, such as lemon juice or vinegar, which helps to prevent food from browning. The script mentions immersing trimmed artichokes in acidulated water to keep them fresh and prevent discoloration.
💡tarragon
Tarragon is a herb with a distinctive flavor that is often used in cooking to add a unique taste to dishes. The script suggests adding tarragon to the melted butter for serving with artichokes, enhancing the flavor of the dish.
💡vinaigrette
Vinaigrette is a type of salad dressing made from oil, vinegar, and seasonings. The script offers a creamy thick vinaigrette as an alternative to melted butter for those who prefer a different flavor profile with their artichokes.
💡heart
In the context of the artichoke, the 'heart' refers to the innermost part of the artichoke, which is tender and considered the most flavorful part of the vegetable. The script describes how to remove the inedible parts to get to the artichoke's heart.
💡presentation
Presentation in cooking refers to how food is arranged and displayed before serving. The script describes the final presentation of the artichokes with melted butter or vinaigrette, emphasizing the importance of an appealing appearance.
Highlights

Artichokes are high in magnesium, vitamin A, vitamin C, and fiber.

Demonstrates how to properly prepare artichokes for cooking.

Removing the top of the artichoke and stem is essential for steaming.

Fresh artichokes can be identified by the snap when leaves are broken off.

Artichoke stems are edible and can be steamed along with the artichoke.

Artichokes are a type of thistle and can produce large flowers if allowed to go to seed.

To prevent browning, immerse trimmed artichokes in acidulated water.

Steaming artichokes for approximately 40 minutes is recommended.

Artichokes are best used on the day of purchase but can be stored for up to four days.

Peak season for artichokes grown in America is from March through May.

Adding herbs like tarragon can enhance the flavor of artichokes.

Testing the doneness of artichokes by inserting a knife into the stem end.

Artichokes should be served right side up to avoid becoming soggy.

Preparing tarragon butter as a dipping sauce for artichokes.

Adding lemon juice to the butter can provide an additional flavor.

Serving artichokes with a creamy thick vinaigrette for those who prefer it over melted butter.

Demonstrates how to remove the inedible parts and serve the artichoke heart.

The simplest and most preferred way to enjoy artichokes is presented.

Transcripts

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Artichoke PrepHealthy EatingCooking TipsNutrient RichVitamin CMagnesiumFiber FoodSteaming MethodFreshness TestTarragon Butter