Culinary Arts

Braising: Artichokes

Thomas Keller

Lesson time 17:39 min

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

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Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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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.



Reviews

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

Thomas Keller influences us to a deeper flavor and fascination with food.

It helped me with technique and to use a patient approach.

Chef Keller helped me slow down and enjoy the process, reinforced my admiration of mother nature, and made me want to be precise not for precisions sake, but for the sake of pleasure and demonstration of respect. Wow that sounds really corny, but it's how I feel! Thank you very much.

This Course is very helpful and useful to both beginner, amatuer and professional cooks to revisit standard techniques to able to cook, create and inspire other people.


Comments

Marian

Loved this lesson! FYI - I used these artichokes in a lamb/artichoke stew which called for jarred artichokes and it was amazing!

Shaka

Have only tried to cook these once...unsuccessfully. Thank you for the instruction, I am excited and will be trying this again this weekend.

Don P.

Thank you, Chef, for showing what it looks like when you don't snap the leaves correctly. It really makes a difference to know how the looks compare, and the need to use good technique is clear.

A fellow student

I really liked it. I've seen a lot of restaurants use the container filled with spoons that they use to sample, stir, and reuse, but it has something inside to sanitize: what is it? When I worked at a restaurant we just used plastic spoons (sorry mother earth).

Ramona W.

In the lesson, Chef Keller made reference to try a recipe with the braising liquid and artichokes. I had just received The French Laundry Cookbook and couldn't wait to dive in. I made Pan Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette. I did have to substitute the Striped Bass with Brazino which is a Mediterranean Bass...but it turned out perfect. My Basil Oil ran a little but it was still stunning! I can't wait to try more recipes....

Ramona W.

We love Artichokes...Usually I steam and dip the leaves in a dressing, the heart too. But braising the Artichokes is so much more flavorful on their own, without a dressing. I have just received Chef Thomas Keller's The French Laundry Cookbook and can't wait to make the Bass with Artichoke Ravioli and Barigoule Vinaigrette.

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?

Etta

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Janet

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

Jerry

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.