How to Cook Artichokes | Food How To

Love artichokes, but too scared to make them at home? We're here to help you conquer your fear of the Spring vegetable, as it's so much easier to prepare than it looks. Learn how to steam, roast, and - of course - eat them, then get cooking with a whole host of artichoke recipes. Keep watching to get to the heart of the artichoke.

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[blackopal]

I almost screamed when she cut off the whole stem
I just cut off the very tip that brown and discolored. The stem os the best part and very edible. Its like the heart.

[user]

Excellent video. I've been eating Artichokes since 4 years old. My Aunt is Italian and taught me how to stuff Artichokes. She used Sauteed Italian Sausage and diced onions, cooled then mixed with Italian Bread Crumbs. She would drizzle 1 table spoon of olive oil over each choke and pour beef broth over each choke.
Then steam about 45 minutes in a beef stock & water with an onion and 4-5 garlic cloves. Ensure fork tender. My wife likes to use melted butter with Old Bay Spice for dipping.

[danainthevalley]

Wow! I had absolutely no idea how to cook an artichoke OR even how to eat one! Thank you, so, so much!! You covered all my questions! I cannot wait to try one!

[PoorLeno]

Okay! Now it makes sense. I've also been chewing on the whole petal wondering where the nice soft "heart" is I'm used to eating ready prepared. Fantastic video. Thank you.

[sudhindrak]

Wonderful video. Speaking of interesting sayings, here is one that I think really makes sense once you have seen the video - "Life is like eating artichokes, you have got to go through so much to get so little." attributed to Thomas Dorgan.

[tuppencepetey]

Artichokes are delicious. I was introduced to them as a child when I lived in Paris and they are not at all intimidating. They are SO worth the effort. My mother never bothered cutting the sharp ends because they are soft after steaming. As for dips - no Frenchman would be caught dipping the leaves and the heart in anything other than a small bowl of pure melted butter (just like you do with lobster).

[taylorsessions]

This video was really put together well! I am glad I watched this one first, you taught me how to prepare, 2 ways to cook them, how to eat them and lots of bonus info along the way. Amazing considering you kept it at 5 minutes. Thanks!

[nickdesaint]

Hahahaa! "Get rid of the leaf" as she chucks it over her shoulder was my favorite part . 🏆

[willboywonder]

This is the best primer on artichoke I've ever seen. I needed this. I'll give it. Try this week. FYI: I also was one who was eating the whole thing. Now I know why it was so chewy. lol

[wifey]

My family and I love artichokes! We pair them with a dipping sauce of mayo, lemon juice, salt and pepper. So good!

[thymai]

I've never had these but binge watching cooking videos at 1am has made me suddenly feel the urge to buy one right now and eat it. I'll do that tomorrow actually

[christopherworley]

the way she threw that petal... savage! O.o

[CoriSparx]

This is one plant that does NOT want to get eaten. Spikes, choking hairs, etc. I wonder who first had the bright idea to eat these things in the first place...

[photodope]

Not gonna lie, this video made me not wanna even bother with these things. So much work.

[Hathayin]

4:27 😳The heck no one comments? Thank you for this vid. You have made an intimidating prebiotic approachable, and It's clear you cook with your heart 🤗

[jamescarpenter]

Just tried my first artichoke after watching this, and I have to say I really like them!  Miss Piggy didn't exaggerate too much when it comes to the leaves, but the heart is pure goodness.  Thanks for the great video!

[katherynsamano]

This was super informative! I love how you described each step, Brandi!!

[cee]

I'm glad you included how to actually eat it, because I would have probably tried to eat the whole thing.

[gavrielgavriel]

Thank you very much. I have been living for 20+ years in the country where they sell artichokes in my local store and I was literally afraid to deal with them. Thank you for your instructive video. Here is for you the clue on the meaty part you mention in the clip: "The meaty part at the base of the artichoke leaves contains cynarin, a sweet-tasting chemical that makes any food you taste after the artichoke taste sweeter." That is why I got here in the first place to learn how to make other food sweeter without sugar. And thank you for showing how to actually eat this thing. I didn't know that too.

[soonerboy]

I love artichokes. Steam them all the time with an Italian stuffing composed of Italian bread, 1 egg, fresh Italian parsley, fresh minced garlic and parmasean cheese. Steam 45 min. Dip leaves in butter.