We asked five chefs why they love artichokes, how they use them, and, pretty please, for all their tips and tricks.
Use a small knife to peel off the outer, tough artichoke leaves. Cut around the outside until you expose the lighter green leaves. Peel the outer, tough layer off the stem , then lop off the top of the artichoke to remove any sharp, pointy leaves.Raleigh-based chef Renee Erickson offers an explanation: “Keep a bowl of lemon water next to you to keep the artichokes from turning brown. Plunge them into the lemon water once you have removed the leaves that you want to take off.
But if this all of this still sounds too tedious, Cheatham suggests working, instead, with baby artichokes: “You just have to peel off one or two layers of the outer leaves, trim the tops, cut in half and sauté with a little salt and oil.”4. Boil, Steam, or Simmer Until Tender. Christensen shares how her mom used to make them: “My mom would steam them whole and then we'd all enjoy pulling the petals off and dipping them into lemon-spiked mayo. It’s such a simple way to serve them, but so delicious. And more than that, I loved the communal aspect of it—everyone sitting around the table eating and talking and working together to get to the artichoke heart. Later on, as I began to cook professionally, I began to enjoy them as an element in more complex preparations.
“Artichokes are my favorite vegetable,” Caspare writes. “When I founded Rendezvous Organic Farm in Colorado, spawning a market for locally grown pork, lamb, chicken, cheese, charcuterie and heirloom Italian produce previously unavailable in the U.S., the first thing we planted was artichokes. I love to saute them with lemon, mint, olive oil, garlic and white wine.
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