kitchen skills
The Heart of Artichoke Prep Patience is rewarded when you get to the delicious heart of artichokes BY JASON ROSS PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS
A
rtichokes, the flower bud of a large green thistle, are a springtime delicacy grown in arid regions around the world. There are many preparations—poached and eaten leaf by leaf, pulling small morsels with each bite; stuffed and baked in a steamy sauce; fried whole; or canned and pickled in brine. But first, all artichokes come with a bit of labor (see page 8). In the restaurant world, cooks have benchmarks for skills including omelet cooking, chicken cutting skills (there are a lot) and artichoke turning—or trimming down to the edible heart. The technique requires a little patience the first few tries, but the result is elegant and gives the diner the best part—the heart of the artichoke, ready to eat. Here I walk you through tips on trimming artichokes down to the heart, and then you can use them in a recipe featuring a classic Provençal method in which they are braised in white wine and olive oil. 6 real food spring 2022
