Hi, guys! I’m pretty excited today because
I am going to deal with this wierd thing,
which is called an artichoke,
which is an edible flower bud of plants in a thistle family,
suggests that it doesn’t want to be eaten,
otherwise it will make you choke.
Artichokes are however a superfood in every sense of the word.
The phytonutrients in artichokes provide potent antioxidant benefits.
A serving of artichokes provides
greater antioxidant benefits per serving than
many other food traditionally considered to be antioxidant-rich,
such as dark chocolate, blueberries and red wine.
Dealing with artichokes though could be a little intimidating,
especially the turning technique.
Before you start, fill a large bowl with cold water,
squeeze in a couple of lemons
but save one half to rubble your freshly trimmed artichokes.
Here is the method with the stem left on.
To begin with, you want to hold your knife this way.
Same for the artichoke, straight up.
Oops, you want to put this underneath.
So you keep your station clean.
Then you go that way,
First, you’re gonna work with a sharp knife.
Turning an artichoke or tourner un artichaut in French means
去掉苞叶 直至洋蓟心 边去除边转动它
cleaning down to the heart, rotating it as you go.
When you have reached the lighter yellow leaves,
you should clearly see the shape of the heart saying hello.
It is very important to keep it round.
Now with a paring knife and carefully trim off, removing green stuff,
starting from the base of the artichoke and around the stem.
You just want to go after all remaining green spots,
then cut the top off using a bread knife.
Then with a melon baller remove the fuzzy choke,
and rub with lemon to prevent oxidizing.
Keep the heart in lemony water for a few days
or frozen in freezer bags for weeks.
What you can also do is
snapping off the stem rather than cutting it.
It says that more fibrous stuff come out from the heart,
but that’s something you would have to figure out yourself,
depending on the variety and the season though.
Some stems are meatier than others.
坦白说 对于很多准备工作来说 你都不需要把茎留下来
And quite frankly, you don’t need to leave the stem on for most preparations,
such as sauteing or stuffing artichoke hearts anyway.
However it looks good with in some occasions.
So whatever method you choose,
the cleaning process remains the same.
As showed earlier, the fuzzy choke
can be removed before or after cooking.
To be honest, easier once cooked,
but again it depends on the recipe.
Artichoke heart can be simply boiled
or steamed with some aromatics,
or braised à la Barigoule.
Next, I am going to show you how to steam artichokes.
In my water, I like to throw in a little bit of star anis,
black pepper corns, salt and lemon.
With a good serrated knife,
trim off the stem, remove small outer leaves or bracts.
Trim off top and cut off
any of the sharp thorns in the tip of the artichoke leaves.
Look at me, I’m so pretty.
Next, you want to soak this gorgeous flower in lemony water
and transfer into the pot.
Turn the heat on on full blast.
And when it begins to boil, lower the heat,
and let’s simmer for about 30 minutes.
If you want to stuff your artichokes though,
remove the choke now while it is hot,
and stuff them, bake them and serve.
Otherwise, enjoy these beauties with
some melted butter, mayonnaise or aioli,
or even healthier than that, I like them dip into
a vinaigrette based on red wine vinegar and olive oil.
I hope you guys enjoyed this artichoke episode.
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SEA BASS IN PUFF PASTRY