Not sure if you read these comments since you have so many, but wanted to tell you that you are the reason why my cooking has dramatically improved. My husband asked me the other day, why all of a sudden all my food is turning out so good, lol. So, thank you for creating your channel and helping me learn how to make food people actually like, lol.
@@jayess3848 cooking is an art and a technique. It is a learned skill and it is difficult. You have to start somewhere, too. Why would you even say something like that?
@@angle5520 yeah, that could be true but the other possibility is her husband is an ass like JAYESS and couldn't do it better himself. In my house we share the cooking responsibilities. If hubby cooks I do clean up, which really just amounts to loading the dishwasher. I use to be afraid of grilling but when my fur babies because seniors that needed a little more coaxing and TLC to eat everyday I started grilling them chicken and steak. This is where I became the grill expert in our family. My husband always over cooked a steak. Now he has me doing it but I have taught him my technique and he has improved. I think it's important to share the roles in a couple and each be able to do whatever needs done.
Ignore the comments from the bitter people, glad it is working out for you! Better food means a better marriage, specially when both parts of the couple are involved!
@@trabei6133 You are showing bitterness as well, the husband made a positive comment on her improvement, why do you suggest he is an ass? Because it was a compliment with a bit of banter and not a syrupy melodramatic one?
As another Italian, i agree. He shows respect for the tradition and culture of the Country where the dish he's cooking was created, being it Italy or another Country. And whenever he makes any change, he always points it out, explaining why the change is made. Here, he makes a dip with mayonnaise, but he says the tradition is just some lemon (black pepper also is fine, with the salt, but he didn't show that). It's personal taste, and being a lot of his viewers from USA, it's ok to give them something they would enjoy with fried food (better this than some mix with barbecue sauce, honey or whatnot). When he cooks Italian pasta sauce with way too much garlic, he says clearly that it's his personal taste and the original recipe wants much less of it. There are many other examples, anyway he always makes clear how the dish is supposed to be made and why
I respect the dedication that goes into cooking something like this. Truly a lot of prep for what feels like (to me) isn’t a lot of food; this is a labor of love
@@N0RB1TCH yeah, but if you live in an outhouse it would be so much harder because there isn't much space. But the truth is that living in an outhouse is the best bet because of all the other perks. like so what if it takes longer to cut artichokes when you get to live in heaven,
@@Koji-888 I would keep it. It's really good for when you are constipated and have to grease the turds out of your butthole. Perfect for outhouse living, naturally.
@@eskanda3434 this mans recipes are always worth the work, you can't love cooking and not enjoy the process. I'll use a cheap EVO for this one, not my high end stuff that I use for dressings :)
It’s a nice dish. I had a similar version 2 months ago during my visit to New York. It’s very high in fiber so if you eat a lot you will notice an improvement in bowl movement the next day.
Another simple artichoke recipe is just taking the big ones opening them up and putting some parsley and garlic in between the leaves and center, fresh cracked pepper and put them in a pot with water halfway to 3/4 up the artichoke cover and boil until its done, and you don't have to waste the edible part on some of the outer leaves. That's how I was taught..but this recipe.....this one...🤤🤤🤤
I would love to see a video (series?) on trying to create a full formal Italian meal when hosting a dinner party for friends/family. I think it would be a great way to showcase a good number of dishes, with tips and tricks to allow you to get as much prep work done ahead of time as possible, to allow you to spend as much time with your guests as possible.
I am totally jealous! I’ve been trying to grow artichoke for over a decade with no success. I’m still trying!! Zone 6a here and if they can grow them in Michigan I’m going to succeed eventually!!
I love artichokes. Growing up we ate the lower parts of leaves dipped in hollandaise sauce and scraped the soft part off with teeth. The heart is definitely the best part. Love this recipe.
We eat the lower leaves too! My grandmother would boil the artichokes until the water turned purple. Trim the points and put a small slice of cheese tucked into each leaf. Then bread and fry until the cheese was melted and breading was brownish. Absolutely delicious and used the whole artichoke.
Stephen, I'm gonna say it again but thank you for making these video's. It's a real refresher to see a food RU-vidr make proper Italian food. Cheers from the Netherlands 🇳🇱
Love this video! I went to visit Rome a few years ago and I’m Jewish and I only eat kosher so stayed in the Jewish ghetto part of Rome and that’s where I found out about the Jewish history of the fried Roman artichoke. A series of cultural foods throughout history in different parts of the world would be awesome!
I’ve wanted to make this for years, but have always had questions about prep, technique, and what parts are edible. All questions have been answered. Time to try it!
I'd not seen this channel before watching this video, but you're totally right about him answering all your questions. There was a real sense of trying to prepare you to make the dish that just felt like he was doing a better job than most professional TV cooks
Not sure where you hang your hat, but you need to get some Castroville California artichokes, they are the best🥰 this is finally filled away in the old grey matter for later😋
This guy really shows some of best food prep and cooking on RU-vid. Everytime I see a new post I immediately tune in. I've never had artichokes like prepared in this manner. This looks amazing!
I just did this! I forgot to clear the hairy bits out and guess what? They turned out crispy and didn't choke me! I'm alive! They were good little burnt bits! 😎😁 Thank you... These are addicting! God bless all!
My favorite vegetable! I've never seen anyone fry it. I'll have to try this with an olive/avocado oil blend. (I can't tolerate most vegetable or seed oils)
I grew up with friends who had moved to Chicago from Italy. Your cooking reminds me of all the delicious things I grew up eating as I was always over at their house. I don’t think I had seen an artichoke till they moved in. I remember having them boiled with butter and olive oil to dip the leaves and I remember them fried like this, so delicious. Thank you for sharing the recipe.
i really appreciate the detail you go into with all your recipes. it's above and beyond what i see most chefs do. you really concentrate on the technique, common things that can go wrong, how to correct for them while sticking to the core traditional recipe whereas most youtube or instagram chefs i see focus on quick-cut videos that skip steps to make complicated dishes look easy never mentioning the million things that can go wrong. just want to say you keep doing you. and your explanation of how to handle the choke was extremely helpful.
This was really great. I feel like I have a pretty decent awareness of global cuisine and I don't get surprised too often -- but this recipe was a total surprise to me. I remember eating steamed artichokes with my mother but this method is totally different and looks like a lot of fun. Excellent job, as always!
i will say, though it’s a lot of work cleaning artichokes, and using all that oil is kind of expensive, the end result is so so worth it. one of the most delicious plates ever.
In Lebanon the edges of the bottom of leaves are eaten. We boil the artichokes until they're cooked. Then pick out the leaves and dip it in a garlic lemon dip. We just eat the bottom part. Lovely
Totally can vouch for delicious dish; a few years ago I found myself in Rome during high summer. As with most European cities, the locals go to the coast due to the heat, hence many a restaurants closed. Had a most fantastic, welcoming time in the Jewish Quarter. Everyone was eating this...so why not? So we did...amazing. SO different from the usual Artichoke with Hollandaise. Glorious time.
wow,this looks amazing, i love artichokes! me and my grandpa used to eat the edges of the leaves raw and would marinade the heart in lemon and salt, what a childhood memory!
When I was in Rome we visited the Jewish ghetto and it left a big impact on me. The history and the gray food kept us coming back. If you go to visit definitely save some time to explore the area
Fresh Artichokes have always been a mystery to me. Thanks for the details on cleaning them. Now and in the past, Grocery stores would sell so much more if they would include a recipe/cleaning instructions.
These are great and worth every minute of the labor involved. 1st time I had these was at a place across the street from Lincoln Center. Forgot the name, but a good place to go for antipasti and drinks before a concert. Wife raved about these. Thanks for the video. Now I'm on the hook to make these for Sunday brunch.
My mom used to make similar dish to that, she would boil them wholes and then when its ready you take a leaf dip it in salt and lemon sauce and eat it, when you reach to the heart of it you just hold firmly the top of the purple flower and it falls right off the middle and then you dump the purple flower out clean a bit with a spoon and then you dunk the whole heart at the end with the lemon sauce and this is just perfect...! Now I will buy some and make it deep-fried that looks incredible edition to what I am used to. Thanks for the video man keep it up
I've actually never eaten an artichoke by itself in my life. I've had spinach artichoke dips at pubs but never really took the time to enjoy an artichoke. I'm going to attempt to make this. Fingers crossed I can do it justice and its a memorable experience for me. 🙏🏽
Try just boiling one first. When the leaves pull of easily, it's done. Put a leaf in your mouth soft side down and scrape the leaf with your teeth. For dip try duke's mayo and a few drops of balsamic vinegar. Dont eat the spiky parts and carve the heart out with a spoon.
I visited Milan over February and this artichoke presentation is one of the best discoveries of my month long adventure. I’m a foodie so I had it paired with an equally delicious spaghetti carbonara, many times. What a treat!
My Italian family stuffs them with bread crumbs and garlic and romano. They are delicious and easy to prepare. You also don't waste so many leaves because it's mostly about the stuffing and the tender insides of each leaf. The leaves are then discarded.
So nice to see your take on italian cousine. Many of your recipe are classic Italian dishes and you respect it enough, certainly with some adaptation, but good to make it available to the Americans willing to try to cook and taste it. One interesting observation for this dish is that, artichoke is actually a flower, so that are petals.
actually they're the parts surrounding the flower, as it's an unopened bud still protected by it's sepals. the "choke" in the middle is the petals and other flower anatomy
Artichokes always feel to me like a luxury product in a certain way. It's not about the money, but the amount of work that needs to be done in order to get a small amount of one of the best things to eat. I love them so much, but many times have I felt too lazy to cook some. This recipe looks amazing, I defenitely am doing this one day or another.
OMG Stephen, this is perhaps one of my favorite veggies! There's a restaurant in Manhasset that does a decent fried artichoke heart, but yours are 10 levels above! I will be trying!
As young girls (11 or 12), my best friend and I would make steamed artichokes! but I have never heard of this dish! I so wanted to bite into those artichokes when you were done!! 😋 But we’ll have to see if I will ever get up the motivation to make them myself. But I DO love me some artichokes!
Artichokes are delicious and take a lot of time to prepare and cook. I would love to try this, having never heard of this before. You do know, the artichoke leaves you are tearing off are stuffed and the artichoke is steamed firstly - 2 hours or more depending on the size. The inner flesh of the leaf is edible and soft when steamed. Each artichoke leaf has a spike on the tip which must be removed - sliced off with a paring knife. Those pulled leaves can be eaten by steaming them and topping with a mixture of seasoned breadcrumbs, then baked. Usually the leaves are pulled away from the core and stuffed. Then baked until stuffing is browned. The pulled leaves can be steamed, topped and put on a cookie sheet to bake. It's hand to mouth eating, scraping the fleshy leaf and stuffing with the teeth. They are not supposed to be chewed. They are to be "scraped". The leaf is then discarded. Hope you don't throw out those leaves! They're beautifully fleshy! The leaves can also be dipped in lemon and olive oil or whatever you like. The "heart" of the artichoke is the most delicious part, after the feathers are removed. Thanks for the tip on the mixture of oils. Deep fried artichoke hearts have to be delicious!!! Thanks for the upload 🥰
They serve these at Fiorello's, which is across the street from the Metropolitan Opera House. I would have them each time we went to the opera. They were exquisite. Now, they refer to them as "Roman" and leave out the word "Jewish," but that's how I remember them from the old menu before the place sold to new management some years ago. Your presentation is wonderful. I could almost taste them. After the holidays, I will try your recipe. Thank you so much. They are beautiful.
Omg he never disappoints! LOVE all your recipes. I learn so much and you help me appreciate food more and my skills in the kitchen have improved so much thanks to you!
I know this probably looks like a crazy, complicated hot mess. But I can attest to the fact that this is one of the most uniquely delicious things you will ever eat. If I was ever told that I had to be a vegetarian or die, besides portobello mushrooms, these fried artichokes would be my steak night. My dipping sauce of choice, however, is equal parts balsamic vinegar, soy sauce, and melted butter.
I've made these several times in the past, they are soo delicious!! Unfortunately, my hands aren't able to do that type of work anymore and in all my travels I've never come across them in any restaurant. Don't throw away those leaves, they can still be consumed!!
Wow, this looks incredible. I’ve avoided fresh artichokes forever because I didn’t want to deal with trimming them, but this looks so good I’m going to have to try it.
Oh man! I was so excited to see this video today! I've always wanted to try these in Italy, but am usually there at the wrong time of year! I am making these gems tonight! Thank you so much!
The best part of Rome to me, (who was raised Catholic) is the Jewish quarter. The bakery that makes a type of fruit loaf is fantastic. The narrow streets are warm hues of orange and red and welcoming.
Great Video! I eat the sh*t out of these things every time my wife and I visit Rome. The olive oil is crucial to the final product. There is a restaurant in the Jewish quarter that uses extra virgin olive oil to fry them and man o' man is that artichoke crazy good. By the way, I love your channel and I check it out regularly.
what a beautiful dish (i had it typed out before the video got the the end and heard you say it). i've never heard of this before but i'm dying to try it this weekend. i appreciate you for this one. my god it looks delicious.
Thanks for this! I can recommend another variation of dipping sauce is use basalmic instead of lemon juice in the mayo. It's makes a delicious & tangy sauce I make for dipping the leaves into, but I think would be amazing with this too.
I adore artichokes - I went to a culinary food delicacies forum and they did deep fried artichoke “leaves” with a lemon mayo and I thought I’d hit Nirvana….yummy! Can’t wait to try your recipe!
It was super helpful to see someone else prepare artichokes and explaining everything step by step in such detail. I love artichokes but cooking them is so intimidating.
I visited Rome every month for business when I worked for Valentino Menswear many years ago. Among many other delicacies Rome is famous for preparing artichokes 2 ways: a la Judea (deep fried) and a la Romana (steamed with mint and olive oil) both equally delicious! TY for this delicious recipe !!!
In Spain this dish is called, "flor de alcachofa" - artichoke flowers and is usually served as a tapa. It is sometimes served with aioli on the side but especially in the south it is only served with lemon. Either way it is amazing.
Haha! I was typing as I was watching this if you could post a link for that paring knife, and just as I was about to post it, you cut to the promo. Not only are you a great chef, you're also clairvoyant. 😀
