Jacques Pépin shows how to prep and cook artichokes.Jacques Pépin shows how to prep and cook artichokes.
When you cook all artichoke you wanna cut the end of the leaves like I'm doing here because there is pricker on it. And you wanna buy beautiful artichoke. You cook that in boiling water, wait enough so that they are tender and then you remove the center and the choke. However, when you go to the market, when I go to the market and if I see some artichoke. And this one I'll still put in line, but they are already pretty yellow, and that's when you buy them for artichoke butter. They are less expensive. So first, don't throw out the stem. Again, the stem, you want to peel it just like you do for the broccoli. Put it with a little bit of lemon juice, because of that discolor. And then you cook it. This is very tender when it's cooked. Now if you don't know how to do an artichoke, it's a bit tricky. So you have to do what I'm doing here at least a few time to get into the mood. And what I'm doing here, I'm doing Actually the same way you would do if I was eating an artichoke. I'm breaking the artichoke and pulling down. And you can see that here, and here, where the meat should be is still right there. Because I break and pull. Break and pull. Break and pull. If I pull it this way, And I remove the piece of meat here which I shouldn't. So I do that to be all around at least all of the bottom of th artichoke is clear. So I know I'm not going to cut into it with ny knife. Then I cut the top, I do normally. We can use a small knife. You can actually use a good vegetable peeler. And just clean it on the outside. And that for people who never done an artichoke bottom probably the safest way of doing it because often we have a tendency to carry into it. You do an edge here And that's it, you wanna put some lemon on it, because you cook it with a little bit of lemon. This become the receptacle and you fill it up with spinach or poached eggs, or anything you want. So here it is. [UNKNOWN]. Now if you're a bit more proficient with the knife as professional [UNKNOWN] the way we do it, we cut it here, and I cut around with the knife this way. [BLANK_AUDIO] You can see here it's like a cone that I have done. Here. And I can remove the front. I can cut it up to here. Actually those leaves are pretty tender. I can remove the center here. But that I can cook as well. And now, I left with that piece. And this is what we call turning an artichoke. Let's see that my knife is straight up. I go one layer straight up because I'm at an angle here. When I get to the end of this, my knife go this way and I do another turn around. I don't stop in between of course. When I get to the end here, I go flatter and I continue again. So this is the process of turning Keep turning, turning, turning enough to show. Turning enough to show, repeat the process here and if there is a little bit of grind left over, it's fine. [UNKNOWN] placed into water, lemon juice, a dash of olive oil if you want and you could [UNKNOWN] you can see here I have those leaves from inside This one I left the stem out of it which we can do this way. But you see that the center the choke you slide out very easily. And now it can be stuck with some Thing or cut into quarter like this, which look good. You can keep them basically a week in your refrigerator. Fill them up when you need it with poached eggs or whatever. [UNKNOWN]