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”.
50 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
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...May 19th 20251,245 15
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".April 25th 20251,6115
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...April 10th 20251,8905
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20253,374
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20243,8325
Other pages you may also like
Perpetual stock
It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...November 22th 201627 K5
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 2017128 K 14.1
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...February 8th 201844 K 24.6
Baking cakes
Where we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and that the cold is your friend.June 28th 201942 K4.1
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...January 14th 202211 K
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.