In the video below, Amanda & Merrill demonstrate for The Today Show's Cooking School series how to get down to the good stuff of an artichoke -- the heart! -- without injury by choke or thorn.
Once freed from their protective gear, the hearts are ready for braising in olive oil or herbs or pan-frying, a la dymnyno's Heart of Gold (with creamy cumin-lime dipping sauce).
You can also watch a larger version of the video -- which was shot and edited by the multi-talented Katie Quinn -- here.
5 Comments on How to Trim Artichokes:
The inner leaves but not the choke are delicious and should be braised along with the heart and stem.
Can you really cook the tomatoes/citrus in copper pot? Just curious...
Sorry, I was commenting on another video where someone was making tomato marmalade in a copper pot but somehow the comment posted here. :(
I daresay that Amanda and Merrill have more fun in the kitchen than anyone I've ever met. It's always a pleasure shooting with you two!
That's great! I love seeing you two.
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