For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Just when you may have thought there is nothing new to be said about prepping artichokes for cooking, this demonstration with Michele Knaus offers some surprising tips. To see more stories, get recipes, and links to additional resources, go to cookingupastory.com
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nicknick1963 - said
September 7 2010 @ 04:31
that simple?why have i never tried this before? nice one,cheers x x x
Aquaria - said
September 7 2010 @ 04:31
I’ve hated artichoke because I’ve only had it steamed whole, and the choke became a huge pain to deal with from being all limp and soggy. I’ll give his try; maybe I’ll like it better.
cookingupastory - said
September 7 2010 @ 04:31
@papistoso Are you thinking of adding the artichoke heart to your pizza? I would think you would steam them first.
papistoso - said
September 7 2010 @ 04:31
Im gonna give this a try when I get back from Afghanistan! Hey, if I were going to put this on a pizza, do you think I should steam them first or would the oven tebderize them enough? I know its a non-related question
cookingupastory - said
September 7 2010 @ 04:31
@arthemmisza good to hear it was helpful. =)
cookingupastory - said
September 7 2010 @ 04:31
@joybatesboyle agreed – Michele is great!
joybatesboyle - said
September 7 2010 @ 04:31
Really like her style!
arthemmisza - said
September 7 2010 @ 04:31
thank you soooo much! here in Perú we have really delicious artichokes but I never dare to buy some because I didn’t know how to prep them…so easy! You REALLY have a heart for cooking, God bless you!
blessedbecauseofhim - said
September 7 2010 @ 04:31
Very helpful. I didn’t watch your video until I competely killed the first of 3. But this video is very helpful.
9aspengold5 - said
September 7 2010 @ 04:31
@cookingupastory I like the Dill and Garlic with mayo idea. Will try that next. thank you
cookingupastory - said
September 7 2010 @ 04:31
@9aspengold5 Glad to hear they worked for you! Never tried a mayo/ketchup combo for a sauce, but I’ll try it next time. I usually melt some butter or add some dill and garlic to mayo. Have to admit I’ve eaten them plain too!
9aspengold5 - said
September 7 2010 @ 04:31
Your tips worked great. made one this night. Used my mother’s favorite dipping sauce of mayo and ketchup. Thanks
LadyWeasel - said
September 7 2010 @ 04:31
Thanks! I tried eating that thistly part.. I didn’t die, but I was not impressed..
cckysc - said
September 7 2010 @ 04:31
Thanks so much for this video. I saw the most beautiful artichokes in the market today and I think now I will go back and get them and give it a whirl. They have always been something I order at a restaurant but never make because I was afraid of the prep. Thanks so much. I’ll be having this tonight!
dacookson - said
September 7 2010 @ 04:31
Thanks
LadyMaiwyn - said
September 7 2010 @ 04:31
Every once in a while we get free veggies from my boyfriend’s customer (boyfriend is a car saleman) and we got articokes one time and I had no clue what to do with them. Lol. I didn’t even know how to eat one let alone cook it. Very helpful. Thank you.
Peabody429 - said
September 7 2010 @ 04:31
Look, I’m sure she’s a wonderful person on the inside as well. She’s actually rather good looking. I’m just saying that she has a nice pair of cans. Is that OK?
tracylav - said
September 7 2010 @ 04:31
Thank you! Very informative and I realy appreciate it
Peabody429 - said
September 7 2010 @ 04:31
What beautiful knockers!!!
737angied - said
September 7 2010 @ 04:31
I LOVE these things!
jslhernandez2266 - said
September 7 2010 @ 04:31
tenderer
OceanMistFarms - said
September 7 2010 @ 04:31
Removing the fuzz before it’s cooked- thats too complicated. Its way easier to remove the fuzz after the choke is coooked. and for clarity on time– 30 minutes for a medium size choke 45-60 for the jumbo sized chokes that people can often find at club or retail stores.
insidetimsgym - said
September 7 2010 @ 04:31
Serenity…this is really a well done video. Impressed. Great content too.
BockClock - said
September 7 2010 @ 04:31
snip the tip
kmorrisk - said
September 7 2010 @ 04:31
Your demonstration was wonderful. I know you did not mention the heart but there is a huge confusion even by chef’s and for the sake of those who want to know the difference between the “heart” and the “bottom” this is from Julia Child….the artichoke heart is the tender central part of baby artichokes!! (Vol. 1 of Mastering the Art of French Cooking P 428!!).