@@heruhcanedean Honestly, I don't think this one as weird as people say. Imagine, you are a stone age family farming goats and your wife dies in childbirth, but your child survives. There nobody local to you who is lactating, but one of your goats also just gave birth. There is no formula, but you do have access to milk, to be safe you think you should try it first before you give it to the baby, and it tastes good. Goats will milk for almost a year ,even though they typically ween their kids well before that. Instantly it becomes a valuable source of additional nutrition on your local farm. And then you make cheese on accident, and everything changes.
Haha I don’t know about pedicures, but it is how water boarding works. The wet cloth seals over your mouth and nose and gives you the sensation of drowning because you can’t breathe through it.
@@JKenjiLopezAlt I'm no expert in waterboarding (especially if my FBI agent is reading this), but I think you actively pour water over the victim to simulate drowning. Also never dreamt the only time I'd chat with my culinary hero would be over the finer points of torture techniques. What a time to be alive.
This is genuinely my favorite channel on RUclips. Love how practical your guidance is and how you go off on useful/interesting side tangents while you work. Really can't overstate how much my cooking has improved since you started doing these. Thank you!
My mom used to always boil artichokes, but since I've become an adult I've discovered the superior way of roasting them. cut them in half, scoop out and stuff the centers with garlic cloves, drizzle w/ lemon, olive oil, s&p. cover and roast in oven for 45 min-1 hr. they dont even need butter or mayo. super bomb, will never return to boiled artichokes.
How to cook artichokes: Step 1 - Give it a pedicure. Step 2 - Waterboard it. Step 3 - Boil it until you can stab it and easily bite its flesh. Edit: Then you can eat it's heart!! 😂😂
Thistle is also edible. I've had it before, it's actually pretty good. You have to remove the spikes obviously, easiest way to get them off is putting them over the fire and then skinning them like you would do with a pepper. Good for stir frying! Just make sure you know the species
There hasn't been much good that came from these past few month but one positive has definitely been this cooking show!! Thanks so much for giving us all something to look forward to during a difficult time, Kenji!!!!
Thank you for sharing this, really helpful because artichokes seem intimidating to prepare at first glance. Mmmm my mouth is already watering thinking of using these in a spinach and artichoke dip! 😊
When I learned to cook artichokes many, many years ago, we were taught to cut off the tops and the tips of the "leaves," just as Kenji does. We were also taught to pull out the spiky inner leaves and scrape out the choke before cooking the artichoke. What a pain!!! Of course, it does make it easier for the diner. Finally, we were taught to add some flour to the acidulated water. I still don't know what that was all about. Any ideas?
I remember learning this too back in cooking school. I believe it was used to help prevent discolouration when being cooked along with the lemon juice. Milk can also be used, but I find that no matter what you put in the water it still becomes a dull kinda olive colour. Artichokes aren't the prettiest food to plate up, but damn they're delicious!
I’m so intimidated by artichokes. Thanks for the video, I might try to cook them now. Also, can’t wait for the restaurant series! I’m sure it’s going to be fascinating
Kenji's way is a good way. But if you are lazy, all you have to do is cut off the stem, pull off a few of the shaggy or ugly outer leaves, and throw it in a pot of water and boil it or steam it for half an hour or so. Ideally you would add a little salt or lemon juice (even the bottled stuff) to the water, but you don't absolutely have to. Note: when pulling them out of the boiling water *turn them upside down to drain* for a moment! Having a bunch of boiling water pour out in your hand and run up your arm to your elbow isn't a lot of fun.
I already watched this and forgot! The local grocery store had small artichokes so I bought one! Thank you again I love your channel! I like them with plain old unsalted butter. Divine.
I love artichokes, especially steamed. They take at least an hour, but they are worth it. We eat them with store bought mayo with lemon juice and a pinch of sugar, salt and pepper. Delicious.
I love grilling artichokes. Steam them lightly, halve, then marinate in olive oil, salt, pepper, and soy/teriyaki sauce. Throw over the coals until tender and nicely charred... tasty even with the tips lol
I’ve tried and tried to like artichokes. Too much work for what you get. BUT this is the most thorough explanation of how to cook and eat an artichoke I’ve ever seen so I’m giving it another try. Great video.
You inspired me to get to my favourite Italian supermarket because its definitely artichoke season in Australia right now. They’re perfect right now. I will serve them as an appetiser with home-made hollondaise - as addictive as it is bad for you - luckily the season is short.
did not realize you could eat the stem. I am from california and have eaten them my whole life thanks for the tip. I usually double broiler them but i will try this recipe next time im grilling some steaks thanks kenji!
I never knew you couldn’t eat the thistles because I’ve never had the courage to cook artichokes until today and I’ve always eaten the canned kinds. And the thistle is the best part of the canned Italian artichokes. 😍
They’re great after you boil them and stuff with a mixture of Italian breadcrumbs, garlic, and Parmesan cheese and melted butter, make sure you get that breadcrumb mixture in between all the leaves then pop in the oven for a little. LOVE stuffed artichoke 🔥🔥🔥
My mom pressure cooks them. Takes minutes. Also, heavy salt and pepper a sauce of evoo and dip the leaf ends before teeth scraping. Its an Italian treat. So freaking delicious.
I've found steaming them to be just as easy but much much more flavorful and evenly tender. Try it if you've never cooked them that way before. I prep them in a similar way however I don't take away the outer leaves or shave the bottom. I cook four at a time in a pot with a steamer basket for about the same amount of time depending on the artichoke size, also with lemon.
Artichokes and crawfish are the best "meal" with friends/family and some cold beer. It's not about fill'n your belly, it's about the experience.....and the lil bit of food you get is fantastic. Nice vid, Kenji! Thank you! BTW, a crawfish boil would be a nice vid. :) Kids love them, to play with at least.
Kenji, it's rare that I know something you don't, so rare that I feel a little dizzy, but there's no need to peel artichoke stems. Cut or pull off the gnarly leaves, which are quinine-level bitter. (Cut them up small and add them to a mild leafy green like spinach or cabbage, a dab of the bitter ones against an abundance of the mild ones.) That's it, you don't need to do anything more to the stems -- good eating!
Generally those are baby artichokes. You’d just split them in half and fry them as-is. If you do use full grown artichokes, you’d trim them down a lot more, split them in half. And remove the chokes with a spoon before frying.
if you have netflix, there's an episode of "The Chef Show" with Jon Favreau and chef Roy Choi. In one of the episodes they visit Pizzana, the chef there makes a fried artichoke dish, called artichoke giudia. Its in season 1, volume 3, episode 5.
Kenji, Adam Garratt on his eponymous RUclips channel just did your 3 ingredient Mac & Cheese and raved about it, saying it was a game changer for him. [Obligatory observation: Kenji the artichoke mohel.]
Leaving my dip recipe here: Mayo, dijon mustard, lemon juice, smoked paprika, chili powder, cayenne, salt, black pepper. As far as amounts go, I have no idea, I've never measured. Probably 4:1 mayo to mustard and the rest to taste. Make it before you even start working on the artichokes because it does need around an hour to settle down before it really pops.
We'd stuff each leaf with a mixture of breadcrumbs, garlic, romano, and parsley and bake them. Was one of my favorite things to eat growing up though I imagine it was a giant PITA to prepare.
Check out Enginar Dolma, it is a savory treat, you basicly fill the leaves with pilaf and cook it in the artichoke stock it gets REALLLLLLLY nice and finger licking good, then you can eat the whole bottom since its been simmered for a long time, it is lemony and not so vegetable-ish it is really really delicious and it is a vegetable that parents cook up for kids since it doesnt taste that vegetable ish. Also you do it with Salça which is tomato paste and peas and carrots basicly like a stew, you take out the leaves and leave the bottom part and cook it up like you`d cook a stew then it gets really soft and edible.
As a healthier dip I like to make a garlicky yogurt or a tzatziki. Also, I cut the artichokes in half and scoop out the thistles so I don't have to deal with that mess later. Cutting in half also cooks them in about half the time.
Will it oxidize after it's cooked? Btw I've watched a ton of artichoke tutorials because I've always wanted to break one down properly, and this one is by far the best.
i love a good artichoke soup too. trader joes has frozen artichoke hearts fairly cheap.....duartes tavern has the best. best bread too. saveur has the recipe for those interested. may be good cold too.
I love artichokes! I usually serve it with the poor man's aioli--mayo, garlic and lemon juice! I could artichokes daily. They're good for the liver, too!
Boiled, huh? I’m surprised. I’ve almost exclusively steamed mine for years. Almost precisely the same prep as yours, but with a bay leaf and crushed clove of garlic added to the water, then steamed on a steamer insert for 40-55 min, depending on the specimen. One of my absolute favorite sides of all time.
My favorite dip for artichoke is a raw egg yolk mixed with a capful of cider vinegar and some salt - very simple (though immunosuppressed, etc. beware).
I grew up in Paso Robles, CA, and fresh artichokes were an often treat. Forget all that fiddly trimming and manicure; boil those babies whole in salted water and dip every leaf in Best Food Mayo. Best dinner ever!
Хобби
How to boost engagement - use just the tip
I can't.. I just can't
UUUSE THE TIP, LUKE
Arti-Ch0k3
Noice
I read that as entanglements
Whoever thought that eating artichokes was even a possibility is insane.
Art thought it was good idea until he choked
Yeah LMAO "STRIP EVERYTHING but using different methods and tools" "now protect it like it's your baby"
You can say that about a lot of food. Like the first person who thought to milk an animal.
Whenever I wonder how humans came up with some random ass recipe, the answer is always "they were probably starving to death"
@@heruhcanedean Honestly, I don't think this one as weird as people say. Imagine, you are a stone age family farming goats and your wife dies in childbirth, but your child survives. There nobody local to you who is lactating, but one of your goats also just gave birth. There is no formula, but you do have access to milk, to be safe you think you should try it first before you give it to the baby, and it tastes good. Goats will milk for almost a year ,even though they typically ween their kids well before that. Instantly it becomes a valuable source of additional nutrition on your local farm. And then you make cheese on accident, and everything changes.
Watching with gf:
Her: that's not how a pedicure works
Me: *nods*
Her: that's not how waterboarding works
Me: hol up
Underrated comment
Haha I don’t know about pedicures, but it is how water boarding works. The wet cloth seals over your mouth and nose and gives you the sensation of drowning because you can’t breathe through it.
@@JKenjiLopezAlt I'm no expert in waterboarding (especially if my FBI agent is reading this), but I think you actively pour water over the victim to simulate drowning.
Also never dreamt the only time I'd chat with my culinary hero would be over the finer points of torture techniques. What a time to be alive.
@@Ghonosyphlaids yes you do that but you also put a cloth over thier nose and mouth then pour the water continuously on it.
@@killercour Totes, I didn't consider it was coming across as me not acknowledging this integral aspect of simulated drowning
This is genuinely my favorite channel on RUclips. Love how practical your guidance is and how you go off on useful/interesting side tangents while you work. Really can't overstate how much my cooking has improved since you started doing these. Thank you!
Me: gives waiter an extra $10
Waiter: whats this?
Me: Just the tip
love a good mani-pedi-waterboard
My mom used to always boil artichokes, but since I've become an adult I've discovered the superior way of roasting them. cut them in half, scoop out and stuff the centers with garlic cloves, drizzle w/ lemon, olive oil, s&p. cover and roast in oven for 45 min-1 hr. they dont even need butter or mayo. super bomb, will never return to boiled artichokes.
Sounds good, I'll have to give that a try.
How to cook artichokes:
Step 1 - Give it a pedicure.
Step 2 - Waterboard it.
Step 3 - Boil it until you can stab it and easily bite its flesh.
Edit: Then you can eat it's heart!!
😂😂
It's like a plot for a good horror flick 😂
You forgot Step 4 - Use the tip
The person who first thought to eat an artichoke must have said, "Hmm, thistle be tasty!"
Imagine the guy who discovered that we could eat caviar
Thistle is also edible. I've had it before, it's actually pretty good. You have to remove the spikes obviously, easiest way to get them off is putting them over the fire and then skinning them like you would do with a pepper. Good for stir frying! Just make sure you know the species
There hasn't been much good that came from these past few month but one positive has definitely been this cooking show!! Thanks so much for giving us all something to look forward to during a difficult time, Kenji!!!!
Well, I wasn't going to say anything, but thought I'd boost engagement.
I LOVED watching you handle just the tip.
Kenji, you sir are a national treasure. Thank you for sharing your vast culinary knowledge!!
Thank you Kenji! This is just the info I needed on what to do with the purple bits. Love how tangible your recipe is. :)
Thank you for sharing this, really helpful because artichokes seem intimidating to prepare at first glance. Mmmm my mouth is already watering thinking of using these in a spinach and artichoke dip! 😊
i have to give Kenji credit. Never in a million years would I think waterboarding to be one of the steps to cook artichoke.
Love the lemon idea, will have to try that. We use an instapot set to high for 33 minutes. They come out perfect!
When I learned to cook artichokes many, many years ago, we were taught to cut off the tops and the tips of the "leaves," just as Kenji does. We were also taught to pull out the spiky inner leaves and scrape out the choke before cooking the artichoke. What a pain!!! Of course, it does make it easier for the diner.
Finally, we were taught to add some flour to the acidulated water. I still don't know what that was all about. Any ideas?
Well from a chemical point of view, the flour will quickly decompose into glucose when cooked in acidic environment.
I remember learning this too back in cooking school. I believe it was used to help prevent discolouration when being cooked along with the lemon juice. Milk can also be used, but I find that no matter what you put in the water it still becomes a dull kinda olive colour. Artichokes aren't the prettiest food to plate up, but damn they're delicious!
Already knew how to do this but knew the video would be well worth watching! You are hilarious. Thank you for these videos. They are a gift 🎁
I’m so intimidated by artichokes. Thanks for the video, I might try to cook them now. Also, can’t wait for the restaurant series! I’m sure it’s going to be fascinating
Kenji's way is a good way. But if you are lazy, all you have to do is cut off the stem, pull off a few of the shaggy or ugly outer leaves, and throw it in a pot of water and boil it or steam it for half an hour or so. Ideally you would add a little salt or lemon juice (even the bottled stuff) to the water, but you don't absolutely have to. Note: when pulling them out of the boiling water *turn them upside down to drain* for a moment! Having a bunch of boiling water pour out in your hand and run up your arm to your elbow isn't a lot of fun.
Did you ever cook them?
I literally was looking to see if you had a video about artichokes this morning for a dish we’re doing...so glad this happened
I already watched this and forgot! The local grocery store had small artichokes so I bought one! Thank you again I love your channel! I like them with plain old unsalted butter. Divine.
I love artichokes, especially steamed. They take at least an hour, but they are worth it. We eat them with store bought mayo with lemon juice and a pinch of sugar, salt and pepper. Delicious.
one of my favorite late night snacks is Artichokes! Great video as always!
I love grilling artichokes. Steam them lightly, halve, then marinate in olive oil, salt, pepper, and soy/teriyaki sauce. Throw over the coals until tender and nicely charred... tasty even with the tips lol
First time trying this veg, as it just showed up in the supermarket near me. Thanks for short and informative vid!
I'm so happy for this video! I haven't had homemade artichoke since I was a kid. Just never looked into proper prep.
Waterboard them, k.
Great video, honestly didn’t know how to do it before. Thanks 🙏🏽♥️
Been waiting for this one! Thx Kenji!
I’ve tried and tried to like artichokes. Too much work for what you get. BUT this is the most thorough explanation of how to cook and eat an artichoke I’ve ever seen so I’m giving it another try. Great video.
Strange. I was thinking about artichokes yesterday and hoping for a tutorial, and here it is.
You inspired me to get to my favourite Italian supermarket because its definitely artichoke season in Australia right now. They’re perfect right now. I will serve them as an appetiser with home-made hollondaise - as addictive as it is bad for you - luckily the season is short.
did not realize you could eat the stem. I am from california and have eaten them my whole life
thanks for the tip. I usually double broiler them but i will try this recipe next time im grilling some steaks
thanks kenji!
I never knew you couldn’t eat the thistles because I’ve never had the courage to cook artichokes until today and I’ve always eaten the canned kinds. And the thistle is the best part of the canned Italian artichokes. 😍
ive never once thought to try these til now. buying one tomorrow
Kenji showing us how he cooks at home makes me feel like maybe even *I* can cook.
They’re great after you boil them and stuff with a mixture of Italian breadcrumbs, garlic, and Parmesan cheese and melted butter, make sure you get that breadcrumb mixture in between all the leaves then pop in the oven for a little.
LOVE stuffed artichoke 🔥🔥🔥
Some Belgians have taught me to dip the leaves in vinaigrette. That also tastes quite nice. I only used to eat the artichoke heart before that.
That outro was amazing everything I've ever wanted
It's honestly a good tip
Kenji is just too good 👌👍😊
My mom pressure cooks them. Takes minutes.
Also, heavy salt and pepper a sauce of evoo and dip the leaf ends before teeth scraping. Its an Italian treat. So freaking delicious.
I've found steaming them to be just as easy but much much more flavorful and evenly tender. Try it if you've never cooked them that way before. I prep them in a similar way however I don't take away the outer leaves or shave the bottom. I cook four at a time in a pot with a steamer basket for about the same amount of time depending on the artichoke size, also with lemon.
I was here before the title got fixed :P
Kenji is just hot to cook some artichokes, it's accurate!
Me too! :D
"Hot and horny for Artichoke" was a much better title imo
Me too!!
This is exactly how I do mine...Kenji merit badge finally achieved!
Love your vids.
red how chilli peppers
How
How
Kenji: We’re going to give the artichoke a lil pedicure
Also kenji: Okay now let waterboard the artichoke
Artichokes and crawfish are the best "meal" with friends/family and some cold beer. It's not about fill'n your belly, it's about the experience.....and the lil bit of food you get is fantastic. Nice vid, Kenji! Thank you! BTW, a crawfish boil would be a nice vid. :) Kids love them, to play with at least.
Stuffed, or just the leaves like this? I’ve always had them stuffed, Italian-style (Sicilian?)
@@given2dream I've never stuffed them. We always prepare them like Kenji showed. They are good in a crawfish boil, too.
Kenji, it's rare that I know something you don't, so rare that I feel a little dizzy, but there's no need to peel artichoke stems. Cut or pull off the gnarly leaves, which are quinine-level bitter. (Cut them up small and add them to a mild leafy green like spinach or cabbage, a dab of the bitter ones against an abundance of the mild ones.) That's it, you don't need to do anything more to the stems -- good eating!
i’ve had fried artichokes at a few restaurants and i want to know how to make them. how would i prepare the artichoke for frying?
Generally those are baby artichokes. You’d just split them in half and fry them as-is.
If you do use full grown artichokes, you’d trim them down a lot more, split them in half. And remove the chokes with a spoon before frying.
if you have netflix, there's an episode of "The Chef Show" with Jon Favreau and chef Roy Choi. In one of the episodes they visit Pizzana, the chef there makes a fried artichoke dish, called artichoke giudia. Its in season 1, volume 3, episode 5.
I could go for some deep fried artichokes from Castroville. 😋 yummy
Kenji, Adam Garratt on his eponymous RUclips channel just did your 3 ingredient Mac & Cheese and raved about it, saying it was a game changer for him. [Obligatory observation: Kenji the artichoke mohel.]
Leaving my dip recipe here:
Mayo, dijon mustard, lemon juice, smoked paprika, chili powder, cayenne, salt, black pepper.
As far as amounts go, I have no idea, I've never measured. Probably 4:1 mayo to mustard and the rest to taste.
Make it before you even start working on the artichokes because it does need around an hour to settle down before it really pops.
We'd stuff each leaf with a mixture of breadcrumbs, garlic, romano, and parsley and bake them. Was one of my favorite things to eat growing up though I imagine it was a giant PITA to prepare.
Kenji thanks for tips to boost engagement
Check out Enginar Dolma, it is a savory treat, you basicly fill the leaves with pilaf and cook it in the artichoke stock it gets REALLLLLLLY nice and finger licking good, then you can eat the whole bottom since its been simmered for a long time, it is lemony and not so vegetable-ish it is really really delicious and it is a vegetable that parents cook up for kids since it doesnt taste that vegetable ish. Also you do it with Salça which is tomato paste and peas and carrots basicly like a stew, you take out the leaves and leave the bottom part and cook it up like you`d cook a stew then it gets really soft and edible.
As a healthier dip I like to make a garlicky yogurt or a tzatziki. Also, I cut the artichokes in half and scoop out the thistles so I don't have to deal with that mess later. Cutting in half also cooks them in about half the time.
You really need to do a POV of getting your first pedicure. That foot soak bubbler is fantastic.
Will it oxidize after it's cooked? Btw I've watched a ton of artichoke tutorials because I've always wanted to break one down properly, and this one is by far the best.
I feel like that could be a good middle school band name: Just The Tip
i love a good artichoke soup too. trader joes has frozen artichoke hearts fairly cheap.....duartes tavern has the best. best bread too. saveur has the recipe for those interested. may be good cold too.
I wish Kenji could be introduced as a cartoon in bobs burgers and open a restaurant next to bob
Do you recommend using a steamer for the artichokes or use a pan to cook them?
Actually got given some artichokes that I have no idea how to use. This video is some sort of cosmic coincidence, thanks!
Kenji, do you ever grill them?
Thoughts on halving them and removing choke before boiling?
Beautiful just beautiful.Aww yes Just the tip.
God, I love artichokes. I like to roast them in the oven.
Nice
No video is complete without kenji's toes slightly in frame
I was trying to write a food pun for this.. But in the end I arti-*choked!*
Passion for food cringe
Chef Punardee
Thank you. If I ever needed to eat a pine cone I know exactly how to prep it.
I love artichokes! I usually serve it with the poor man's aioli--mayo, garlic and lemon juice! I could artichokes daily. They're good for the liver, too!
Is there a dish which you can show with artichokes? like a pasta or chicken dish?
Cooking these artichokes might have constituted a Geneva convention violation.
Kenji - any good recipes for roasting artichokes?
I love artichokes. This made me crave them hard.
thumbs up for that inclusive outro
My mother always stuffed a breadcrumb/Parmesan mixture between the leaves.
I like mine to be cooked until they are still a little toothsome then with a little mayonnaise or hollandaise. Yummy! Thanks Kenji!
Boiled, huh? I’m surprised. I’ve almost exclusively steamed mine for years. Almost precisely the same prep as yours, but with a bay leaf and crushed clove of garlic added to the water, then steamed on a steamer insert for 40-55 min, depending on the specimen. One of my absolute favorite sides of all time.
i love Artichokes 😍
Like 30, love his cooking.
If I'm getting a pedicure, and the person comes with a vegetable peeler, I'm bolting.
thanks !
good video
I hope you keep update :)
The water boarding caught me off guard holy hell damnnnnn
“Just the tip” or “ouch, ouch you’re on my thistles!”
Not only does it boost engagement. It is heard with suspicious frequency in commercial kitchens.
I was once an elephant circumciser at the zoo. The pay wasn't great, but the tips were enormous!
awe i loved the ending sign off
So far we have given our articles a pedicure and water boarded them. Quality entertainment right here.
My favorite dip for artichoke is a raw egg yolk mixed with a capful of cider vinegar and some salt - very simple (though immunosuppressed, etc. beware).
really like the non-nonsense style of presentation
I like them hot dipped in mayo thinned with the cooking liquid. Yum-eeeeee
Artichokes are my favourite food of all time!!!!
I grew up in Paso Robles, CA, and fresh artichokes were an often treat. Forget all that fiddly trimming and manicure; boil those babies whole in salted water and dip every leaf in Best Food Mayo. Best dinner ever!
kenji is my cooking dad, instead of teaching me how to shave I learned how to prep an artichoke
A mere hundred and fifty three comments compared to the usual thousand or so.. I guess you've been busy.. great video as ever.
kenji is a good man! Here's a tip boys, use it!