@@eskanda3434 this mans recipes are always worth the work, you can't love cooking and not enjoy the process. I'll use a cheap EVO for this one, not my high end stuff that I use for dressings :)
It’s a nice dish. I had a similar version 2 months ago during my visit to New York. It’s very high in fiber so if you eat a lot you will notice an improvement in bowl movement the next day.
Another simple artichoke recipe is just taking the big ones opening them up and putting some parsley and garlic in between the leaves and center, fresh cracked pepper and put them in a pot with water halfway to 3/4 up the artichoke cover and boil until its done, and you don't have to waste the edible part on some of the outer leaves. That's how I was taught..but this recipe.....this one...🤤🤤🤤
Not sure if you read these comments since you have so many, but wanted to tell you that you are the reason why my cooking has dramatically improved. My husband asked me the other day, why all of a sudden all my food is turning out so good, lol. So, thank you for creating your channel and helping me learn how to make food people actually like, lol.
@@jayess3848 cooking is an art and a technique. It is a learned skill and it is difficult. You have to start somewhere, too. Why would you even say something like that?
@@angle5520 yeah, that could be true but the other possibility is her husband is an ass like JAYESS and couldn't do it better himself. In my house we share the cooking responsibilities. If hubby cooks I do clean up, which really just amounts to loading the dishwasher. I use to be afraid of grilling but when my fur babies because seniors that needed a little more coaxing and TLC to eat everyday I started grilling them chicken and steak. This is where I became the grill expert in our family. My husband always over cooked a steak. Now he has me doing it but I have taught him my technique and he has improved. I think it's important to share the roles in a couple and each be able to do whatever needs done.
Ignore the comments from the bitter people, glad it is working out for you! Better food means a better marriage, specially when both parts of the couple are involved!
@@trabei6133 You are showing bitterness as well, the husband made a positive comment on her improvement, why do you suggest he is an ass? Because it was a compliment with a bit of banter and not a syrupy melodramatic one?
I respect the dedication that goes into cooking something like this. Truly a lot of prep for what feels like (to me) isn’t a lot of food; this is a labor of love
@@N0RB1TCH yeah, but if you live in an outhouse it would be so much harder because there isn't much space. But the truth is that living in an outhouse is the best bet because of all the other perks. like so what if it takes longer to cut artichokes when you get to live in heaven,
@@Koji-888 I would keep it. It's really good for when you are constipated and have to grease the turds out of your butthole. Perfect for outhouse living, naturally.
As another Italian, i agree. He shows respect for the tradition and culture of the Country where the dish he's cooking was created, being it Italy or another Country. And whenever he makes any change, he always points it out, explaining why the change is made. Here, he makes a dip with mayonnaise, but he says the tradition is just some lemon (black pepper also is fine, with the salt, but he didn't show that). It's personal taste, and being a lot of his viewers from USA, it's ok to give them something they would enjoy with fried food (better this than some mix with barbecue sauce, honey or whatnot). When he cooks Italian pasta sauce with way too much garlic, he says clearly that it's his personal taste and the original recipe wants much less of it. There are many other examples, anyway he always makes clear how the dish is supposed to be made and why
Not sure where you hang your hat, but you need to get some Castroville California artichokes, they are the best🥰 this is finally filled away in the old grey matter for later😋
I would love to see a video (series?) on trying to create a full formal Italian meal when hosting a dinner party for friends/family. I think it would be a great way to showcase a good number of dishes, with tips and tricks to allow you to get as much prep work done ahead of time as possible, to allow you to spend as much time with your guests as possible.
I am totally jealous! I’ve been trying to grow artichoke for over a decade with no success. I’m still trying!! Zone 6a here and if they can grow them in Michigan I’m going to succeed eventually!!
My favorite vegetable! I've never seen anyone fry it. I'll have to try this with an olive/avocado oil blend. (I can't tolerate most vegetable or seed oils)
Stephen, I'm gonna say it again but thank you for making these video's. It's a real refresher to see a food RUclipsr make proper Italian food. Cheers from the Netherlands 🇳🇱
I love artichokes. Growing up we ate the lower parts of leaves dipped in hollandaise sauce and scraped the soft part off with teeth. The heart is definitely the best part. Love this recipe.
We eat the lower leaves too! My grandmother would boil the artichokes until the water turned purple. Trim the points and put a small slice of cheese tucked into each leaf. Then bread and fry until the cheese was melted and breading was brownish. Absolutely delicious and used the whole artichoke.
This was really great. I feel like I have a pretty decent awareness of global cuisine and I don't get surprised too often -- but this recipe was a total surprise to me. I remember eating steamed artichokes with my mother but this method is totally different and looks like a lot of fun. Excellent job, as always!
Love this video! I went to visit Rome a few years ago and I’m Jewish and I only eat kosher so stayed in the Jewish ghetto part of Rome and that’s where I found out about the Jewish history of the fried Roman artichoke. A series of cultural foods throughout history in different parts of the world would be awesome!
I just did this! I forgot to clear the hairy bits out and guess what? They turned out crispy and didn't choke me! I'm alive! They were good little burnt bits! 😎😁 Thank you... These are addicting! God bless all!
I’ve wanted to make this for years, but have always had questions about prep, technique, and what parts are edible. All questions have been answered. Time to try it!
I'd not seen this channel before watching this video, but you're totally right about him answering all your questions. There was a real sense of trying to prepare you to make the dish that just felt like he was doing a better job than most professional TV cooks
This guy really shows some of best food prep and cooking on RUclips. Everytime I see a new post I immediately tune in. I've never had artichokes like prepared in this manner. This looks amazing!
Great Video! I eat the sh*t out of these things every time my wife and I visit Rome. The olive oil is crucial to the final product. There is a restaurant in the Jewish quarter that uses extra virgin olive oil to fry them and man o' man is that artichoke crazy good. By the way, I love your channel and I check it out regularly.
As young girls (11 or 12), my best friend and I would make steamed artichokes! but I have never heard of this dish! I so wanted to bite into those artichokes when you were done!! 😋 But we’ll have to see if I will ever get up the motivation to make them myself. But I DO love me some artichokes!
OMG Stephen, this is perhaps one of my favorite veggies! There's a restaurant in Manhasset that does a decent fried artichoke heart, but yours are 10 levels above! I will be trying!
So what happens to all those unedidable leaves ? Can you give them another use ? Say for instance , boiling them down . And converting them . Into a hair or skin tonic 💡🤔❓️
wow,this looks amazing, i love artichokes! me and my grandpa used to eat the edges of the leaves raw and would marinade the heart in lemon and salt, what a childhood memory!
I know this probably looks like a crazy, complicated hot mess. But I can attest to the fact that this is one of the most uniquely delicious things you will ever eat. If I was ever told that I had to be a vegetarian or die, besides portobello mushrooms, these fried artichokes would be my steak night. My dipping sauce of choice, however, is equal parts balsamic vinegar, soy sauce, and melted butter.
I've made these several times in the past, they are soo delicious!! Unfortunately, my hands aren't able to do that type of work anymore and in all my travels I've never come across them in any restaurant. Don't throw away those leaves, they can still be consumed!!
Lots of people will slave away over a stove for hours for a good hearty meaty meal. As a vegetarian who's looking to appreciate my dinner meals more, this looks like a cool recipe.
Is there a way to store and use the peeled away artichoke leaves at a later time ? Growing up in Brooklyn we ate artichokes often getting as much flesh off each leaf as possible.
Omg he never disappoints! LOVE all your recipes. I learn so much and you help me appreciate food more and my skills in the kitchen have improved so much thanks to you!
Fresh Artichokes have always been a mystery to me. Thanks for the details on cleaning them. Now and in the past, Grocery stores would sell so much more if they would include a recipe/cleaning instructions.
I've actually never eaten an artichoke by itself in my life. I've had spinach artichoke dips at pubs but never really took the time to enjoy an artichoke. I'm going to attempt to make this. Fingers crossed I can do it justice and its a memorable experience for me. 🙏🏽
Try just boiling one first. When the leaves pull of easily, it's done. Put a leaf in your mouth soft side down and scrape the leaf with your teeth. For dip try duke's mayo and a few drops of balsamic vinegar. Dont eat the spiky parts and carve the heart out with a spoon.
i really appreciate the detail you go into with all your recipes. it's above and beyond what i see most chefs do. you really concentrate on the technique, common things that can go wrong, how to correct for them while sticking to the core traditional recipe whereas most youtube or instagram chefs i see focus on quick-cut videos that skip steps to make complicated dishes look easy never mentioning the million things that can go wrong. just want to say you keep doing you. and your explanation of how to handle the choke was extremely helpful.
All I had was a can of artichoke hearts and fried that baby up. Made the sauce like he did with fresh rosemary cuz I just had it in hand. Man was that shit good. Next time, I'm gunna go for the big boys. I'm Sicilian, I remember my grandma frying this sometimes, but it wasn't a staple in our dishes, sometimes in holiday. But you won't be disappointed, that shit is good.
In Lebanon the edges of the bottom of leaves are eaten. We boil the artichokes until they're cooked. Then pick out the leaves and dip it in a garlic lemon dip. We just eat the bottom part. Lovely
i will say, though it’s a lot of work cleaning artichokes, and using all that oil is kind of expensive, the end result is so so worth it. one of the most delicious plates ever.
Dear God, artichokes are hella expensive and to waste that much of it just for that little amount that's left and all the work that goes into the peeling then cutting, then peeling some more? Yeah, no. I'll leave that for professional chefs and I'll pay good money for it, but not doing that in my home. nope.
I was in a Sicilian restaurant that did a pistachio sauce on a pasta that was delicious. Have you heard of it? Would really love a recipe haha. Great video man.
Ha ha ha you were so diplomatic with your description of how the Italians stole this recipe. It is akin to the pasta story. Pasta is not Italian - it is an Asian thing😅 we know so
this is wayyyyyyyyyyyyyyyy to much work, just boil them whole and eat everything leave by leave biting the edible parts until you reach the heart, some lemon and mayo are nice, no need to fight the veggie to eat it.
I grew up with friends who had moved to Chicago from Italy. Your cooking reminds me of all the delicious things I grew up eating as I was always over at their house. I don’t think I had seen an artichoke till they moved in. I remember having them boiled with butter and olive oil to dip the leaves and I remember them fried like this, so delicious. Thank you for sharing the recipe.
I use atichokes in my restaurant everyday and i gotta say its one of the most time consuming product i'v ever dealt with, stem, leafes, core , everything is tough except few yellow-white parts, definitely something to have fun with if you want some challange but otherwise, i would stay away from it
So nice to see your take on italian cousine. Many of your recipe are classic Italian dishes and you respect it enough, certainly with some adaptation, but good to make it available to the Americans willing to try to cook and taste it. One interesting observation for this dish is that, artichoke is actually a flower, so that are petals.
actually they're the parts surrounding the flower, as it's an unopened bud still protected by it's sepals. the "choke" in the middle is the petals and other flower anatomy
what a beautiful dish (i had it typed out before the video got the the end and heard you say it). i've never heard of this before but i'm dying to try it this weekend. i appreciate you for this one. my god it looks delicious.
Wow, this looks incredible. I’ve avoided fresh artichokes forever because I didn’t want to deal with trimming them, but this looks so good I’m going to have to try it.
Totally can vouch for delicious dish; a few years ago I found myself in Rome during high summer. As with most European cities, the locals go to the coast due to the heat, hence many a restaurants closed. Had a most fantastic, welcoming time in the Jewish Quarter. Everyone was eating this...so why not? So we did...amazing. SO different from the usual Artichoke with Hollandaise. Glorious time.
Haha! I was typing as I was watching this if you could post a link for that paring knife, and just as I was about to post it, you cut to the promo. Not only are you a great chef, you're also clairvoyant. 😀
Thanks for this! I can recommend another variation of dipping sauce is use basalmic instead of lemon juice in the mayo. It's makes a delicious & tangy sauce I make for dipping the leaves into, but I think would be amazing with this too.
These are great and worth every minute of the labor involved. 1st time I had these was at a place across the street from Lincoln Center. Forgot the name, but a good place to go for antipasti and drinks before a concert. Wife raved about these. Thanks for the video. Now I'm on the hook to make these for Sunday brunch.
Love your videos as always, and I've always been interested in edible artichokes. The few times that I've eaten some breaded baked ones, they've been decent. So I thought I would check this video out. Good googly freaking moogly!! Way way wayyyyyyyy too much work. I don't care how good the end result is, I don't think anything is worth this much freaking work.
Artichokes always feel to me like a luxury product in a certain way. It's not about the money, but the amount of work that needs to be done in order to get a small amount of one of the best things to eat. I love them so much, but many times have I felt too lazy to cook some. This recipe looks amazing, I defenitely am doing this one day or another.
Oh man! I was so excited to see this video today! I've always wanted to try these in Italy, but am usually there at the wrong time of year! I am making these gems tonight! Thank you so much!
jaw on the floor
could this be THE recipe that finally makes artichokes worth the work?! I think so!
Heck no too much work for a plant thats 90% inedible.
@@eskanda3434 have you seen the size of the plant it comes from?? its like 20 ft across!! and covered in spines!!!
@@eskanda3434 this mans recipes are always worth the work, you can't love cooking and not enjoy the process. I'll use a cheap EVO for this one, not my high end stuff that I use for dressings :)
It’s a nice dish. I had a similar version 2 months ago during my visit to New York. It’s very high in fiber so if you eat a lot you will notice an improvement in bowl movement the next day.
Another simple artichoke recipe is just taking the big ones opening them up and putting some parsley and garlic in between the leaves and center, fresh cracked pepper and put them in a pot with water halfway to 3/4 up the artichoke cover and boil until its done, and you don't have to waste the edible part on some of the outer leaves. That's how I was taught..but this recipe.....this one...🤤🤤🤤
We went to Rome in 2019 and stayed in the Jewish Ghetto. I had fried artichokes every day for a week! So delish!
I'm jealous! Was there any variation? Like different sauces or anything like that?
Not sure if you read these comments since you have so many, but wanted to tell you that you are the reason why my cooking has dramatically improved. My husband asked me the other day, why all of a sudden all my food is turning out so good, lol. So, thank you for creating your channel and helping me learn how to make food people actually like, lol.
@@jayess3848 well atleast now she has improved
@@jayess3848 cooking is an art and a technique. It is a learned skill and it is difficult. You have to start somewhere, too. Why would you even say something like that?
@@angle5520 yeah, that could be true but the other possibility is her husband is an ass like JAYESS and couldn't do it better himself. In my house we share the cooking responsibilities. If hubby cooks I do clean up, which really just amounts to loading the dishwasher. I use to be afraid of grilling but when my fur babies because seniors that needed a little more coaxing and TLC to eat everyday I started grilling them chicken and steak. This is where I became the grill expert in our family. My husband always over cooked a steak. Now he has me doing it but I have taught him my technique and he has improved. I think it's important to share the roles in a couple and each be able to do whatever needs done.
Ignore the comments from the bitter people, glad it is working out for you! Better food means a better marriage, specially when both parts of the couple are involved!
@@trabei6133 You are showing bitterness as well, the husband made a positive comment on her improvement, why do you suggest he is an ass? Because it was a compliment with a bit of banter and not a syrupy melodramatic one?
I respect the dedication that goes into cooking something like this. Truly a lot of prep for what feels like (to me) isn’t a lot of food; this is a labor of love
I wonder how many years it took, to figure out how to cook the artichoke, properly 🫣🙉😛
What cutting the leaves and frying them twice?
this would take like 20 minutes?
@@N0RB1TCH yeah, but if you live in an outhouse it would be so much harder because there isn't much space. But the truth is that living in an outhouse is the best bet because of all the other perks. like so what if it takes longer to cut artichokes when you get to live in heaven,
@@Koji-888 I would keep it. It's really good for when you are constipated and have to grease the turds out of your butthole. Perfect for outhouse living, naturally.
As an Italian, it is telling that I use this channel as my main source for italian recipes. Well done, as usual!
Me too. E' veramente bravo e spesso spiega meglio della maggior parte dei suoi colleghi italiani :)
+1 another Italian here. One of the very few non-Italian channels with authentic recipes
As another Italian, i agree. He shows respect for the tradition and culture of the Country where the dish he's cooking was created, being it Italy or another Country. And whenever he makes any change, he always points it out, explaining why the change is made. Here, he makes a dip with mayonnaise, but he says the tradition is just some lemon (black pepper also is fine, with the salt, but he didn't show that). It's personal taste, and being a lot of his viewers from USA, it's ok to give them something they would enjoy with fried food (better this than some mix with barbecue sauce, honey or whatnot). When he cooks Italian pasta sauce with way too much garlic, he says clearly that it's his personal taste and the original recipe wants much less of it. There are many other examples, anyway he always makes clear how the dish is supposed to be made and why
Bravo!
Italian here too 🙋♂️
Not sure where you hang your hat, but you need to get some Castroville California artichokes, they are the best🥰 this is finally filled away in the old grey matter for later😋
I lived in Castroville as a kid in the 80s!! The Giant Artichoke produce store was amazing!!
I’ve had those. Amazing.
MY MAN! YES THEY FREAKING ARE!!!!! Giant Artichoke isn't even that good but its a start for most who haven't tried a choke
FACTS NO ONE IN THE WORLD DOES IT BETTER THEN THE GIANT ARTICHOKE
#WESTCOASTEATING
I agree 💯 and stuff mine with Gilroy Garlic. ❤️👍
What a pain in the ass. But looks absolutely delicious! :)
Yessssss....
I would love to see a video (series?) on trying to create a full formal Italian meal when hosting a dinner party for friends/family. I think it would be a great way to showcase a good number of dishes, with tips and tricks to allow you to get as much prep work done ahead of time as possible, to allow you to spend as much time with your guests as possible.
Yeah! Maybe a Christmas lunch with tortellini in brodo and bollito.
That would be amazing
I'm so excited for this recipe!! This year I decided to grow my own ARTICHOKES! And boy are they producing like crazy!! Can't wait to try this out!
I am totally jealous! I’ve been trying to grow artichoke for over a decade with no success. I’m still trying!! Zone 6a here and if they can grow them in Michigan I’m going to succeed eventually!!
Oooooo please tell us how you did it! Where are you located?
My favorite vegetable! I've never seen anyone fry it. I'll have to try this with an olive/avocado oil blend. (I can't tolerate most vegetable or seed oils)
Stephen, I'm gonna say it again but thank you for making these video's. It's a real refresher to see a food RUclipsr make proper Italian food. Cheers from the Netherlands 🇳🇱
This is Roman-jewish food. Not Italian.
Under-Kaoz. 🤦🏻♂️ It’s an italian cooking of roman jewish origin.
Rideaux bourricot.
I love artichokes. Growing up we ate the lower parts of leaves dipped in hollandaise sauce and scraped the soft part off with teeth. The heart is definitely the best part. Love this recipe.
that's the way we do it in France aswell, I had never heard of fried artichoke before this video
We eat the lower leaves too! My grandmother would boil the artichokes until the water turned purple. Trim the points and put a small slice of cheese tucked into each leaf. Then bread and fry until the cheese was melted and breading was brownish. Absolutely delicious and used the whole artichoke.
We cut the tips of the leaves off spread them open and made a stuffing to pack in them then steamed them and the meat on the leaves is so good
@@annzarro8331 that sounds delicious
I was looking for this comment. I eat the lower part dipped in a lemon-olive oil-pepper-salt vinaigrette. Pretty delicious.
This was really great. I feel like I have a pretty decent awareness of global cuisine and I don't get surprised too often -- but this recipe was a total surprise to me. I remember eating steamed artichokes with my mother but this method is totally different and looks like a lot of fun. Excellent job, as always!
Love this video! I went to visit Rome a few years ago and I’m Jewish and I only eat kosher so stayed in the Jewish ghetto part of Rome and that’s where I found out about the Jewish history of the fried Roman artichoke. A series of cultural foods throughout history in different parts of the world would be awesome!
I just did this! I forgot to clear the hairy bits out and guess what? They turned out crispy and didn't choke me! I'm alive! They were good little burnt bits! 😎😁 Thank you... These are addicting! God bless all!
I’ve wanted to make this for years, but have always had questions about prep, technique, and what parts are edible. All questions have been answered. Time to try it!
I'd not seen this channel before watching this video, but you're totally right about him answering all your questions. There was a real sense of trying to prepare you to make the dish that just felt like he was doing a better job than most professional TV cooks
Let us know how it went!!
@@mizzstizzie went pretty well
Artichokes are an acquired taste, don’t beat yourself up if you didn’t like it. They aren’t for everyone
I remember making a artichoke and it felt like the artichoke was actively trying to stop me from eating it. Definitely not an easy dish.
This guy really shows some of best food prep and cooking on RUclips. Everytime I see a new post I immediately tune in. I've never had artichokes like prepared in this manner. This looks amazing!
Great Video! I eat the sh*t out of these things every time my wife and I visit Rome. The olive oil is crucial to the final product. There is a restaurant in the Jewish quarter that uses extra virgin olive oil to fry them and man o' man is that artichoke crazy good. By the way, I love your channel and I check it out regularly.
I am currently in Rome on a school trip and I’ve had Fried Artichoke in the Jewish Ghetto. It was extremely good! Definitely am gonna try this recipe!
As young girls (11 or 12), my best friend and I would make steamed artichokes! but I have never heard of this dish! I so wanted to bite into those artichokes when you were done!! 😋 But we’ll have to see if I will ever get up the motivation to make them myself. But I DO love me some artichokes!
I already know I'll never make this particular one...but I still loved watching you do it. That says a lot about the quality of your skills!
One of my all time favorite dishes and didn’t realize how tedious they are to make. Need to give this a try.
OMG Stephen, this is perhaps one of my favorite veggies! There's a restaurant in Manhasset that does a decent fried artichoke heart, but yours are 10 levels above! I will be trying!
So what happens to all those unedidable leaves ? Can you give them another use ? Say for instance , boiling them down . And converting them . Into a hair or skin tonic 💡🤔❓️
The fried blooming artichokes are very nice, I will try it too 👍
Such a great video! I just returned from Rome and had my first fried artichoke at Nonna Betta in the Jewish Ghetto. It was one of my best meals there!
Oh man i love the meat at the end of the outer leaves by the stem. Dip them in a lemon butter sauce, it’s so good.
Such a waste of delicious, delicious artichoke.
My eyes rolled back in my head! I've never heard of this, but I can't WAIT to try it!
Ti sei perso qualche cosa. Italian style
wow,this looks amazing, i love artichokes! me and my grandpa used to eat the edges of the leaves raw and would marinade the heart in lemon and salt, what a childhood memory!
I know this probably looks like a crazy, complicated hot mess. But I can attest to the fact that this is one of the most uniquely delicious things you will ever eat. If I was ever told that I had to be a vegetarian or die, besides portobello mushrooms, these fried artichokes would be my steak night. My dipping sauce of choice, however, is equal parts balsamic vinegar, soy sauce, and melted butter.
The dipping sauce looks tasty. I usually just use lemon juice but will give your mix a try. Thanks.
I doubt the Jews threw away half of the artichoke
I love carciofi alla giudia. Every time I'm in Rome I can't leave without having had some. Anyway they're easy to make at home as well.
I've made these several times in the past, they are soo delicious!! Unfortunately, my hands aren't able to do that type of work anymore and in all my travels I've never come across them in any restaurant. Don't throw away those leaves, they can still be consumed!!
Now I know why most restaurants do not serve these, it is labor intensive. Thanks for a great tutorial.
Who in history thought to do all this to eat an artichoke?! I don't even think we had this much patience for tomatoes!
It is very interesting how our ancestors worked this stuff out.
Well, clearly, the Roman jews did.
Lots of people will slave away over a stove for hours for a good hearty meaty meal. As a vegetarian who's looking to appreciate my dinner meals more, this looks like a cool recipe.
In Spain we have similar dish but as "companion" we use thin slices of freeze foie gras and spanish cured ham. "Flores de alcachofa con foie y jamón"
Is there a way to store and use the peeled away artichoke leaves at a later time ? Growing up in Brooklyn we ate artichokes often getting as much flesh off each leaf as possible.
Thank you so much for acknowledging the history ✡️💙
This recipe is worth trying!!! It’s delicious!!! I just had a few!!! Thank you for sharing!
Omg he never disappoints! LOVE all your recipes. I learn so much and you help me appreciate food more and my skills in the kitchen have improved so much thanks to you!
Fresh Artichokes have always been a mystery to me. Thanks for the details on cleaning them. Now and in the past, Grocery stores would sell so much more if they would include a recipe/cleaning instructions.
I had this on our first full day in Rome. Mind.Blowing.
it sounds strange but fried artichokes with caramel is absolutely bonkers
I've actually never eaten an artichoke by itself in my life. I've had spinach artichoke dips at pubs but never really took the time to enjoy an artichoke. I'm going to attempt to make this. Fingers crossed I can do it justice and its a memorable experience for me. 🙏🏽
Try just boiling one first. When the leaves pull of easily, it's done. Put a leaf in your mouth soft side down and scrape the leaf with your teeth. For dip try duke's mayo and a few drops of balsamic vinegar. Dont eat the spiky parts and carve the heart out with a spoon.
The way you nail the heart of the Italian dishes is moving
beautiful stuff man. Thank you for the most methodical artichoke cleaning. I didn't know on could do so well.
I love the history lessons along with the cooking you do in some of your videos. My favorite RUclips channel by far!
i really appreciate the detail you go into with all your recipes. it's above and beyond what i see most chefs do. you really concentrate on the technique, common things that can go wrong, how to correct for them while sticking to the core traditional recipe whereas most youtube or instagram chefs i see focus on quick-cut videos that skip steps to make complicated dishes look easy never mentioning the million things that can go wrong. just want to say you keep doing you. and your explanation of how to handle the choke was extremely helpful.
This looks so so damn delicious. Oh my god. I'm hyperventilating right now.
All I had was a can of artichoke hearts and fried that baby up. Made the sauce like he did with fresh rosemary cuz I just had it in hand. Man was that shit good. Next time, I'm gunna go for the big boys. I'm Sicilian, I remember my grandma frying this sometimes, but it wasn't a staple in our dishes, sometimes in holiday. But you won't be disappointed, that shit is good.
In Lebanon the edges of the bottom of leaves are eaten. We boil the artichokes until they're cooked. Then pick out the leaves and dip it in a garlic lemon dip. We just eat the bottom part. Lovely
i will say, though it’s a lot of work cleaning artichokes, and using all that oil is kind of expensive, the end result is so so worth it. one of the most delicious plates ever.
Dear God, artichokes are hella expensive and to waste that much of it just for that little amount that's left and all the work that goes into the peeling then cutting, then peeling some more? Yeah, no. I'll leave that for professional chefs and I'll pay good money for it, but not doing that in my home. nope.
😂😂😂what a ridiculous way to cook an artichoke. I mean the amount of effort that went into this...Oi Vey! I'm sure they were tasty, but what a pain.
Sadly I don’t deep fry anything for fear of burning my house down or my hands off. Such is the life of the chronically clumsy.
Been eating Artichokes all my life. This was the best tutorial I’ve ever seen. Looks fantastic
I was in a Sicilian restaurant that did a pistachio sauce on a pasta that was delicious. Have you heard of it? Would really love a recipe haha. Great video man.
I just finished eating this. Delicious. Chokes are one of my favs, and I've never had them this way. I will definitely make them again.
Damn that looks delicious, never heard of this before. Totally doing this.
A million subscribers and video sponsorship but you can't afford a pan of olive oil.
Seriously?
Ha ha ha you were so diplomatic with your description of how the Italians stole this recipe. It is akin to the pasta story. Pasta is not Italian - it is an Asian thing😅 we know so
My artichoke plant is growing nicely and the vegetables will get this treatment...RIGHT ON !
I can make on of my favorite dishes it's called
Castaloria Chootia and I'll make my
Hotoe Chootia loria dipping sauce
Any restaurants serving this in the NYC metro area? Would love to have a professional make this dish for a night out.
I've always had artichokes steamed with a similar dipping sauce with stone ground country mustard. Can't wait to try frying it
this is wayyyyyyyyyyyyyyyy to much work, just boil them whole and eat everything leave by leave biting the edible parts until you reach the heart, some lemon and mayo are nice, no need to fight the veggie to eat it.
I grew up with friends who had moved to Chicago from Italy. Your cooking reminds me of all the delicious things I grew up eating as I was always over at their house. I don’t think I had seen an artichoke till they moved in. I remember having them boiled with butter and olive oil to dip the leaves and I remember them fried like this, so delicious. Thank you for sharing the recipe.
I use atichokes in my restaurant everyday and i gotta say its one of the most time consuming product i'v ever dealt with, stem, leafes, core , everything is tough except few yellow-white parts, definitely something to have fun with if you want some challange but otherwise, i would stay away from it
canola? seriously? might as well just deep fry in light crude
I'm blown away never thought I would crave an artichoke 😆
So nice to see your take on italian cousine. Many of your recipe are classic Italian dishes and you respect it enough, certainly with some adaptation, but good to make it available to the Americans willing to try to cook and taste it. One interesting observation for this dish is that, artichoke is actually a flower, so that are petals.
actually they're the parts surrounding the flower, as it's an unopened bud still protected by it's sepals. the "choke" in the middle is the petals and other flower anatomy
OMG, I had these at a restaurant on a work trip to Rome years ago. Fantastic!
Best to use only olive oil. Mixing is not good for frying.
You cqb reuse the oil.
what a beautiful dish (i had it typed out before the video got the the end and heard you say it). i've never heard of this before but i'm dying to try it this weekend. i appreciate you for this one. my god it looks delicious.
My mom would shit seeing all the waste of the artichokes....
Wow, this looks incredible. I’ve avoided fresh artichokes forever because I didn’t want to deal with trimming them, but this looks so good I’m going to have to try it.
Totally can vouch for delicious dish; a few years ago I found myself in Rome during high summer. As with most European cities, the locals go to the coast due to the heat, hence many a restaurants closed. Had a most fantastic, welcoming time in the Jewish Quarter. Everyone was eating this...so why not? So we did...amazing. SO different from the usual Artichoke with Hollandaise. Glorious time.
Steam those leave you take off. There is edible white flesh on the end that was broken off
Thank god someone notice this recipe ! We do it in Messina Greece 🇬🇷 and is my favorite fried vegetable
I remember going to get these like once a week with my friends when I was abroad in Rome. Best thing with a beer on a hot day.
Haha! I was typing as I was watching this if you could post a link for that paring knife, and just as I was about to post it, you cut to the promo.
Not only are you a great chef, you're also clairvoyant. 😀
You are seriously the best dude! i've learned to love cooking through your show. thank you for all the videos!
hows the ldl levels and as well as have yoruled checked as well after eating those lol
I'm speechless!!! Pure food porn right there!!!
You done Castroville, CA proud! YUMMMM
Thanks for this! I can recommend another variation of dipping sauce is use basalmic instead of lemon juice in the mayo. It's makes a delicious & tangy sauce I make for dipping the leaves into, but I think would be amazing with this too.
These are great and worth every minute of the labor involved. 1st time I had these was at a place across the street from Lincoln Center. Forgot the name, but a good place to go for antipasti and drinks before a concert. Wife raved about these. Thanks for the video. Now I'm on the hook to make these for Sunday brunch.
Love your videos as always, and I've always been interested in edible artichokes. The few times that I've eaten some breaded baked ones, they've been decent. So I thought I would check this video out. Good googly freaking moogly!! Way way wayyyyyyyy too much work. I don't care how good the end result is, I don't think anything is worth this much freaking work.
Artichokes always feel to me like a luxury product in a certain way. It's not about the money, but the amount of work that needs to be done in order to get a small amount of one of the best things to eat. I love them so much, but many times have I felt too lazy to cook some.
This recipe looks amazing, I defenitely am doing this one day or another.
Seriously 90% of this plant is completely indelible. What a waste of time lol
These are amazing, but they combine my least favorite aspects of cooking: deep frying and tedious prep.
Great to see a recipe with my #1 favourite vegetable, the elusive Artichoke!
Thank you for this, I'll be giving this one a try.
Can't wait to make this. Looks outstanding!!!
Thank you for how well you explain things, I have learned so much from your show!! 😊
Admittedly the only artichokes I remember were pickled; this was amazing.
OMG! I love artichokes but I never saw them made like this. I've GOT to try it!
Stop it!🛑 You selling it hard🤓
way too much work for artichokes...aint worth it.
Oh man! I was so excited to see this video today! I've always wanted to try these in Italy, but am usually there at the wrong time of year! I am making these gems tonight! Thank you so much!
is it worth to cook and eat artichoke then if so much is wasted?