From Thomas Keller's MasterClass

Braising: Artichokes

Preparing artichokes takes patience and practice. But Chef Keller shows you how to transform the ingredient into dishes that are satisfying and versatile.

Topics include: Artichoke Barigoule


Preparing artichokes takes patience and practice. But Chef Keller shows you how to transform the ingredient into dishes that are satisfying and versatile.

Topics include: Artichoke Barigoule

Thomas Keller

Teaches Cooking Techniques

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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Obsessed with Chef Thomas Keller's Masterclass. I hope he does more in the future. He really set high expectations for other cooking-related classes.

A fantastic compilation of techniques and philosophies. Keller is magnetic.

Fantastic! liked a lot both the technics and the philosophy. Chef Keller is an inspiring example for anyone who loves cooking and wants to make it ever better

As soon as I get this cast off my foot I'll be cooking up a storm. I am grateful to Chef for sharing his knowledge & for the care he took in explaining so well what he probably know instinctly!


Michael S.

Are these best served hot after cooking or chilled in other dishes like the ones he showed? What about the broth and the other vegetables that were cooked with the artichokes?


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I think putting a tea towel in the broth is gross and it absorbs all the broth. Why not just use a lid?


I was a bit confused here - did he use the white heart of the artichoke, then cut out the base of the heart from the base of the vegetable, discard it, and use the base of the vegetable in the cooking pot? As well as use the upper part of the heart in the cooking pot? I used to believe that one cooks and eats the outer leaves too, as I have seen a relative do this. I never buy artichokes because I don't know how to prepare them.

Vu N.

He used a kitchen towel during the braise to keep the artichokes moist. Could a loose piece of aluminum foil placed in a similar way be used as well?


While living in Italy, I enjoyed the occasional cooking discussion in the markets when they came to our town in northern Italy. One of those discussions covered choosing artichokes. The instruction received was to choose artichokes which are tightly closed. How important is this instruction when choosing the vegetable? When I go to a fresh market, I find it difficult to locate tightly closed artichokes, nearly impossible. What do you recommend?

A fellow student

What are you going for with sweating vs. sauté ing vegetables in the way of flavor, texture etc.?

Anne W.

Artichokes are my favorite vegetable and this preparation has piqued my interest; I look forward to trying this beautiful looking recipe. One of the ways in which I use artichokes is in a white wine braise with chicken, leeks, and shiitake mushrooms.

A fellow student

So much waste of food again... it is painful to watch. I eat artichokes with leaves all the time...Leaves DO have meat in them.

Jacqueline V.

I loved this new technique for the artichokes. I always have eaten them the old fashioned Italian way, where we quarter them, take out the choke and then boil them with lots of garlic, even eating the delicious soft stems once cooked. But this is definitely a refined, delicious way to eat them and highly recommend them to all artichoke lovers!