Trimming an Artichoke

Giuliano Hazan teaches how to easily remove all the tough parts of a fresh artichoke

[AuntDuddie]

I have your pasta cookbook and I wouldn't be without it! If we are ever in your neck of the woods I would love to get your autograph. What I admire most is that you make pasta the same way I have been making it with my grandmother, great-grandmother, mother and aunties since I was a tot. Most people clutter the recipe with salt and oil. I hope you continue to post new recipes and techniques. Thanks so much!

[pavlaki]

Except that he cuts off all the leaves where there is delicious flesh at the base after cooking. Dipping each leaf in vinaigrette is one of the best ways to eat artichokes.

[giulianohazancooks]

Personally, I prefer dipping artichokes in a mixture of olive oil, salt, and red wine vinegar. If you do want to make an egg based dipping sauce try using pasteurized eggs, it will last twice as long.

[mamamialove]

I love your techniques..so clear and concise...easy to follow. I like some Aioli sauces but i don't want to use an egg in it so it will last longer..do you think its ok not to use egg in it?
thanks.

[mamamialove]

Iam back...thanks for commenting on your other video about making pasta.I like your clear techniques of doing things. I was also wanting to see variations about stuffing them as well as dipping sauces other than aioli May i ask you? Do you add an egg to your aioli also or not. I notice some mediterranean cooks do not add eggs for the dipping sauce.