contributors Robin Asbell spreads
Do Not Eat the Choke The stringy bits inside an artichoke are called the “choke” for a reason. The points are fine and sharp, and they will stick to the skin in your throat if you swallow them.
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the word about how delicious whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. She is the author of “Plant-Based Meats,” “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta” and more.
Te r r y B r e n n a n i s a
photographer based in M i n n e a p o li s , M i n n e s ot a , whose clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight—I love working with the creative team and, of course, sampling the wonderful recipes.”
Lara Miklasevics began
Turning Artichokes Turning, or trimming, artichokes takes a little practice. So, take your time with the first couple, knowing it is better to go slowly while you learn. Prep—Gather these supplies: n Medium bowl; add 1 quart water and ½ cup lemon juice (enough lemon water to cover the trimmed artichokes). Artichokes brown quickly as they are cut; the acid in the lemon water will help slow down the process. n Paring knife n Melon baller or small spoon Turning Steps 1. Remove the tough outer artichoke leaves or petals. Pull them off one by one and discard them until you get to the very tender bright yellow leaves toward the center of the artichoke. 2. Cut off the stem and discard, or if the stems are very large, trim any tough fibers and place the stems in the lemon water to use along with the hearts. 3. Cut through the yellow leaves about ½ inch from where they meet the heart. This will expose the spiny hairs in the center called the choke. They will look like pointed fronds of a thistle. 4. Carefully trim the artichoke heart with the paring knife. Peel around the artichoke heart, removing the dark green skin and exposing the pale flesh underneath. Try to trim as shallow as possible, keeping as much of the heart as you can. (If a paring knife seems
8 real food spring 2022
challenging, try using a peeler to trim the hearts after the leaves and stem have been removed. It can be a little slower and more cumbersome, but might feel more comfortable.) 5. Use the melon baller or spoon to scoop out the fibrous choke from the artichoke heart core and discard it. Do not eat the choke (see circle above). 6. Put the artichokes into the lemon water as you trim them. You can store them in the water until ready to cook, but they will slowly turn brown and it is best cook them within 1 to 2 hours. Tip: Artichokes have resin that can leave your hands black and a little sticky. If you have gloves, this might be the time to use them. You can also clean your hands easily with soap and a bit of lemon juice to cut through the artichoke resin. n
her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. Her experience as a chef helps her make food as appealing on the page as it is on the plate.
Jason Ross is a chef con-
sultant for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. He currently teaches the next generation of chefs at Saint Paul College Culinary School.
Molly Stevens is a cook-
ing instructor, writer and recipe developer. Her cookbooks include “All About Dinner” as well as the James Beard and IACP cookbook award winners “All About Braising” and “All About Roasting.” She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in a number of national publications. She lives in Vermont and travels the country to teach, cook and eat. Check her schedule at mollystevenscooks.com.
Tara Q. Thomas trained
at the Culinary Institute of America in New York and enjoys interviewing chefs to gather intel on how to improve meals. She writes for several magazines, including Wine & Spirits, where she is an editor and wine critic, and has contributed to the “Oxford Companion to Cheese” and the “Oxford Companion to Spirits.” She lives in Brooklyn, New York.
