We've always eaten them, whole, leaf scrape by leaf scrape, cooked via pressure. With a simple dijon aioli, getting to the heart, it's worth the initial effort of clipping those leaf thorns.. Simple, very delicious. 😋❤WholeArtichokes
To all the people making jokes about the prep time. Yes, this is a lot longer, but thats kinds somwthing that haopens in resturants. Its at nost 1-2 hours to prep enough for a full service, if not 3. After that the cook time is barely a couple minutes. That charge for labor at that point would be under $100, so assuming you can get 20 servings minimum youd only have to charge $15-20 to make decent profit
Absolutely killer cooks. Chokes seem like way too much of a PITA if you consider how many people actually like them. At least in the US. Do people in the UK pay big money for chokes on a menu??
Once you know how to prep them they’re not too big a hassle, they seem prep intensive compared to other veg but honestly dicing tomatoes etc can be a much bigger time sink when you think yield vs labour. Tinned artichokes are common at pseudo bougie pizza joints here, braising them as done here commands a decent price but are more commonly found as a component in a starter or as a smaller component of a main dish. People do appreciate them and they are the sort of thing a restaurant does that a home cook doesn’t so they can be popular.
@@dingbatdeliverer6067 Good point - I order things all of the time that I don’t have the time or inclination to do at home. I suppose once you get a handle on the technique it could seem easy breezy.
When you say 'how many people like them' - what percentage of those have actually tasted them? I have a very low tolerance for people who don't like things they pretend they've tried.
Compost it, although I'm lucky enough to live in a place where the coal generators were replaced by food waste ones several years ago, so 'make electricity' is the more realistic answer.
You guys are the business. 👌Was just saying yesterday how hard it is to find artichauds. Just saw two wrinkly ones at Waitrose the other day, 😂 not even looking for them…rarities…So artichokes have been on my mind and now this! 🥹
This is why you go to restaurants
I love cooking. Like i literally love it, always changing and making new recipes, and i was even like, nah, too much effort 😂
Putting aside the arguably excessive process here, goat's curd and pickled lemon sounds like quite a fitting accompaniment
You’re right. It sounds lovely
Good chat
Had the exact same sequence of thoughts lol
Artichokes are bloody delicious but christ theyre a lot of effort and a ton of waste for very little reward
The reward is in the eating 😁
We've always eaten them, whole, leaf scrape by leaf scrape, cooked via pressure. With a simple dijon aioli, getting to the heart, it's worth the initial effort of clipping those leaf thorns.. Simple, very delicious.
😋❤WholeArtichokes
@@nikip9161but not the fur in the middle…
@Sambell3936
I've never heard of anyone eating the choke... 😮
Now that's freaking fancy! What a heck of a lot of work to do for artichokes and better be stinking delicious
I am making this for weekend dinner. Gonna start prepping on Monday.
Weekend dinner next year.
Fantastic. I've got loads on my allotment and this looks like a much better way of eating them. 👌👌
Incredible
To all the people making jokes about the prep time. Yes, this is a lot longer, but thats kinds somwthing that haopens in resturants. Its at nost 1-2 hours to prep enough for a full service, if not 3. After that the cook time is barely a couple minutes. That charge for labor at that point would be under $100, so assuming you can get 20 servings minimum youd only have to charge $15-20 to make decent profit
Another one I need to try and make. Looks lovely! ❤️
Gonna choke myself with these artichokes...
Amazing
I LOVE cooking but even for me, this is too much effort
That's artichokes unfortunately. A tragedy that one of greatest vegetables is such a pain to prepare.
That's artichokes unfortunately. A tragedy that one of the greatest vegetables is such a pain to prepare.
YT shorts have been trying to show me this for days. Now I know why....
Nice👏👏💯
Beautiful recipe any chance of a duck confit recipe
Butter
Easy. Made this for breakfast
Lol
What's it like working for the King?
Stainless spoon on non-stick arghhh! Otherwise lovely and will steal thank you 😊
❤❤❤🎉🎉🎉
Imagine this during service
Pretty simple. The hard prep work is done way before service 👍
That's why we don't do shit like that during service.
🎉
Fun fact: if you don't want to reduce the stock by half, just don't add as much
Don't be a silly goose
Absolutely killer cooks. Chokes seem like way too much of a PITA if you consider how many people actually like them. At least in the US. Do people in the UK pay big money for chokes on a menu??
Once you know how to prep them they’re not too big a hassle, they seem prep intensive compared to other veg but honestly dicing tomatoes etc can be a much bigger time sink when you think yield vs labour.
Tinned artichokes are common at pseudo bougie pizza joints here, braising them as done here commands a decent price but are more commonly found as a component in a starter or as a smaller component of a main dish. People do appreciate them and they are the sort of thing a restaurant does that a home cook doesn’t so they can be popular.
@@dingbatdeliverer6067 Good point - I order things all of the time that I don’t have the time or inclination to do at home. I suppose once you get a handle on the technique it could seem easy breezy.
When you say 'how many people like them' - what percentage of those have actually tasted them? I have a very low tolerance for people who don't like things they pretend they've tried.
What did he do with the rest of the artichoke
Compost it, although I'm lucky enough to live in a place where the coal generators were replaced by food waste ones several years ago, so 'make electricity' is the more realistic answer.
That’s my least favorite seed 😂
Could u really b bothered? They're just artichokes!!!!
Looks disgusting
You guys are the business. 👌Was just saying yesterday how hard it is to find artichauds. Just saw two wrinkly ones at Waitrose the other day, 😂 not even looking for them…rarities…So artichokes have been on my mind and now this! 🥹