Artichoke Basics - Cooking With Melissa Clark | The New York Times

Melissa Clark, the author of the Good Appetite column, demonstrates how to prepare artichokes, a spring staple.

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[@Gilgamesh417]

Damn, that is alot of work for not alot of food.

[@ICE9RLN0]

I'd steam and eat the leaves anyway, you only eat the ends but I like it.

[@markandcathynickerson1287]

But you can eat part of the leaves!

[@NQTY]

has anyone ever tried breadcrumb stuffed artichokes?

[@Jeremyramone]

@7llllllllll i know right, take andy warhol for example.... or wait...

[@jbadal1]

Just dip-it in that melted bbbbbuuuttttteeeerrrrrrrrrrrrrr. Or just bite a stick of butter per bite of choke. Unsalted of course, gotta watch that salt intake.

[@Gilgamesh417]

What happened to Mark Bittman? She's good though.

[@mikebee02]

Not worth it.

[@kazzarulez980]

Throw out all that artichoke? Shouldn't any reputable chef who works with vegetables know to compost all scraps? At least Jamie Oliver emphasizes sustainable cooking and gardening!