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Braising: Artichokes

Thomas Keller

Lesson time 17:44 min

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

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.

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.

I have learned a lot of techniques which I am already employing

What a privilege to get to listen and learn from Thomas Keller. His humble, yet, respectful approach to not only cuisine but is culinary narrative was captivating, he is a true storyteller. I look forward to practicing these lessons almost as much as I look forward to dining at Bouchon or French Laundry.

I was able to pick up things that will make me a better cook for my family and enjoy cooking more.

I have gained more confidence in cooking with various techniques. I am now more fully aware of how to express myself and how to accomplish specific results in my kitchen.


Dmitriy M.

The braised artichokes which I let absorb the cooking liquid overnight smade for a tender and delicious star ingredient for this dish. Concasse and cherry tomatoes of various heirloom sorts, basil oil, pickled sage and chive flowers that I foraged earlier that day, purple basil and thai basil from the garden, pine nuts and parmesan. Fresh summer flavors!

Annelies V.

A towel in your cooking pot??!! I don't like the idea of having chemicals from my towel into my food :-(

Angie W.

ok as an Italian American it pains me to see all of those lovely leaves cut off and gone. We value those and the stem for stuffed artichokes.

Brandon K.

I loved learning this technique for turning the artichokes. The braising liquid wasn't a big hit with the family, but I'll continue to use the method for other cooking techniques of artichokes!

Alvaro A.

in my book the bouquet garni is wrapped in leek leaves not in a cheese cloth.

A fellow student

I love fresh favourite way of eating them is raw after having been soaked in salted water *drooling* hahaha

Sean or Christina K.

Artichokes are Laborious. Definitely prep your artichokes first. Even though this vegetable is in season, the ones in Texas did not look quite as global and beautiful as Chef's. Only bought 5; did not believe I would make it to number 6. First one was a bust. Completely messed it up. Second one took 20 minutes. Third one I managed to make a hole in the base while removing the choke. On the fourth one I decided to bend all the leaves first and then go back and break them off. That seem to work slightly better. On the fifth one my only thought was that I am so happy that the recipe does not call for the entire bottle of wine. I let the stew sit over night. The following night I did serve it with roasted chicken. My husband loved it. I am using the left over broth to make risotto.

A fellow student

Hi,how we can use all that stock in case we use the artichokes for a salad or for for a chicken garnish?

Gillian G.

I'm perplexed about why a dish towel was placed in the pot - as this is uncommon for most of us, I wish there was a brief explanation about this. Couldn't you just put the lid on the pot?

Nina E.

Chef Keller has a lot more patience than I. They tasted good but not sure if I want to spend that much time on preparing a vegetable.