This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Artichoke stalks
When preparing artichokes for cooking, you may well already know that we often need to remove the first round of leaves, if they are tatty or dirty, as well as the inedible stalk. The operative word here is “remove” , rather than “cut off”.
54 K 4.3/5 (24 reviews)
Last modified on: October 25th 2016
Artichoke stalks
To show you better what I mean, here is what not to do:
Why? Well, it's because the artichoke stalk contains tough fibres that run up into the heart. These don't cook well (if at all) and are very unpleasant to eat. Cutting the stalk off with a knife, like in the photo, leaves the fibres in the heart intact.
Here's how to do it: do not cut the stalk, but break it off, as shown here:
Hold the artichoke firmly on the edge of a table with one hand, then bend the stalk sharply with the other hand until it breaks off, bringing with it most of the fibres I mentioned earlier. It is worth noting that this is much easier to do when the artichoke is really fresh. Once the stalk starts to soften, it will bend without breaking properly.
To sum up: When preparing an artichoke for cooking, do not cut the stalk, but break it off instead.
Important: it is quite different for the small purple artichokes, which can be eaten with their stalk (and everything else).
Why? Well, it's because the artichoke stalk contains tough fibres that run up into the heart. These don't cook well (if at all) and are very unpleasant to eat. Cutting the stalk off with a knife, like in the photo, leaves the fibres in the heart intact.
Here's how to do it: do not cut the stalk, but break it off, as shown here:
Hold the artichoke firmly on the edge of a table with one hand, then bend the stalk sharply with the other hand until it breaks off, bringing with it most of the fibres I mentioned earlier. It is worth noting that this is much easier to do when the artichoke is really fresh. Once the stalk starts to soften, it will bend without breaking properly.
To sum up: When preparing an artichoke for cooking, do not cut the stalk, but break it off instead.
Important: it is quite different for the small purple artichokes, which can be eaten with their stalk (and everything else).
Lasts posts
XO Cognac Explained: Meaning, Aging, and Flavor Profile
XO Cognac always goes beyond the labels on the bottle: it is often associated with tradition and quality. You get to appreciate the artistry, character and ageing process when you understand what defines this smooth Cognac. The section below tackles everything about XO Cognac, from complex flavour...January 28th 20261,049 Sponsored article
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20252,6585
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20251,7035
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,558
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20255,2735
Other pages you may also like
One should cover a pan while heating?
You've probably heard it before: "Cover your pan, it'll boil faster", but is it true? Let's find out.February 27th 201531 K 13.4
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017135 K 14.1
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201769 K 24.2
Coarsely chopped herbs
Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...January 9th 202115 K4.9
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.February 15th 201884 K 24.3
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.