@ He actually said "you wouldnt do this with a fresh artichoke like we have here". So you want an artichoke prep vid where he simply doesnt prep it? lmao
I really like Jacques Pepin, on old school craftsman, so much knowledge, still going strong at his age! I love all his video,s also with his humor that comes in to the video,s sometimes. He also gives good nice tips! Thums up!
Brilliant. A true artist. I wish I had the opportunity to eat an artichoke that fresh. Must be something just this side of heaven. So beautiful. It fascinates me that something that starts out so ‘ugly’ and non-eatable becomes so delicious and special to eat. Artichokes, one of nature’s sweet treasures. My daughter asked for artichokes to be served at her 5th Birthday party. Still makes me smile. Helping these small children to the wonders of the delicate world of the artichokes. Not one of them had ever seen one before. We still eagerly await this precious gift of spring.
Yeah I always did that too, scraping the little bit of meat off each leaf. This way of preparing it is probably much more enjoyable to eat, but wow you throw a lot of it away.
Correct me if i'm wrong, is artichoke has an aftereffect that everything that eaten by someone who consumed artichoke before will taste the next food sweeter that it should?
This is just one way to prep it but not the only way. I like the bottoms of the leaves and the center of the stem. It's used for several dishes in Europe that I can't find anywhere in the US and I have to make them myself. I lived in S Europe for years and I still own land there...including an artichoke farm as a matter of fact.
He does the same thing with all sorts of vegetables. He cuts away more than half. I've seen him remove half an onion when he "cleans" it. Here he cuts away at least 2/3 of the artichoke. Such waste!
Did he not say those leaves are dipped in butter? I imagined steaming then dipping them to scrape off. This probably should have been a longer video to show all the different uses he was prepping for.
You watch this guy doing the basics and you realize what a real top chef is
@Brian W They do bring us food media, which would be sorely lacking if they didn't.
Brian W amen brother
2 mins and I've broken down my first artichoke without wasting anything.
Times like this I think: those who can, should teach!
Why tf is he breaking that beautiful artichoke like a complete idi0t 😂😂😂
I'd watch this man take out his trash, I'm sure it'd be full of great professional insights. What a legend.
This guy is a living legend.
I thought we were making artichoke butter until the end
Bro I’m dead
I learnt that you take the choke out of the artichoke after cooking in water with lemon and olive oil and place a poached egg or mushroom puree.
Finally someone who doesn't throw away the stem of the artichoke! It's actually one of the best parts.
Mobin92
Yet, discarded 70% of the edible part. Fail.
@ I know, I was cringing too and saying 'STOP! Pick that up! IT'S GOOD STUFF!! ' lolol
@ He actually said "you wouldnt do this with a fresh artichoke like we have here". So you want an artichoke prep vid where he simply doesnt prep it? lmao
@@SuWoopSparrow What?
My mother used to say that was the proper way to prepare artichokes but we cooked the whole thing and ate all we could off the leaves. Style paysan
Who else can watch and listen to him for hours?
Less than 3 minutes and I learned more about how to process an artichoke, than I have done in the last year of my life. Master class right here.
1st thing I thought was I love that paring knife
Why does he make everything look so easy? The guy is still on his A game which is amazing.
I really like Jacques Pepin, on old school craftsman, so much knowledge, still going strong at his age! I love all his video,s also with his humor that comes in to the video,s sometimes.
He also gives good nice tips!
Thums up!
I'm getting Jean Chrétien vibes from this dudes accent, lol.
Mate. You left all the spikes on
Brilliant. A true artist. I wish I had the opportunity to eat an artichoke that fresh. Must be something just this side of heaven. So beautiful. It fascinates me that something that starts out so ‘ugly’ and non-eatable becomes so delicious and special to eat.
Artichokes, one of nature’s sweet treasures.
My daughter asked for artichokes to be served at her 5th Birthday party. Still makes me smile. Helping these small children to the wonders of the delicate world of the artichokes. Not one of them had ever seen one before. We still eagerly await this precious gift of spring.
Me: thinking I'm awesome cuz I steam an artichoke whole and dip it in butter.
This guy laughing: "Oh, no, no, no..."
Yeah I always did that too, scraping the little bit of meat off each leaf. This way of preparing it is probably much more enjoyable to eat, but wow you throw a lot of it away.
Too complicated
What good knife work looks like.
I get all choked up every time I watch this
Correct me if i'm wrong, is artichoke has an aftereffect that everything that eaten by someone who consumed artichoke before will taste the next food sweeter that it should?
it's true, it makes everything taste sweet :)
More on artichokes please :))
I have been eating these my entire life. This is the first time I have ever seen this. Wow
Somebody wave check this dude
The greatest there ever was
‘I haven’t even eaten it and my shirt is already soaked’
Lets not talk about my panties OwO
Really a great oldschool craftsman with big knowledge!! Whis he was nu mentor!
Man I love artichokes but I hate preparing them cause I feel there's not much yield
A lot of waste
apparently prepping artichoke is on par with artisinal butchery
I love Jacques
I love this man.
Anyone else wincing about all that lovely leaf pulp he's wasting? AUGH!! :)
I imagined it would get steamed. Did Jacque not say to dip it in butter?
that thing is edible? whoaa
Thank you chef.
The one person who disliked this probably has no soul.
B
what the hell is he saying?? the artichoke bottom?
Flawless victory
A true master.
Un gros BRAVO, c'est la meilleur façon et merci beaucoup. All my thumbs up, way to go and thanks a whole bunch.
Steam how long since no more leaves ???
So much artichoke meat wasted.
This is just one way to prep it but not the only way. I like the bottoms of the leaves and the center of the stem. It's used for several dishes in Europe that I can't find anywhere in the US and I have to make them myself. I lived in S Europe for years and I still own land there...including an artichoke farm as a matter of fact.
Oh god ... that squeaking sound makes my skin crawl
OMG, Jacques! What waste.
All those yummy artichoke leaves (or whatever they're called). :( give em to me, I'll boil them and enjoy them in a lemon/olive oil/garlic dip.
@@bassemb After watching Julie &Julia, I tried artichokes with hollandaise. Game-changer.
This guy is a living legend who will eventually die... And you ask him to peel an artichoke?!
Basically alot of teadious work for not much reward.
He does the same thing with all sorts of vegetables. He cuts away more than half. I've seen him remove half an onion when he "cleans" it. Here he cuts away at least 2/3 of the artichoke. Such waste!
Did he not say those leaves are dipped in butter? I imagined steaming then dipping them to scrape off. This probably should have been a longer video to show all the different uses he was prepping for.