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.

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.


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

It was a wonderful class by a great teacher, who chose his words carefully. I learned about my kitchen but also management philosophies and ideas wirth sharing. Thank you Chef!

I wanted to go through the class first without any reviews of the workbook. I found it to be wonderfully done. His style his patience his ways of explaining was excellent. I wil now go back thorugh the class and participate with the workbooks and everything else. Thank you This was fantastic.

Chef Keller has an approach to teaching, backed by his reputation, that is unmatched. He does not perform; he instructs. He does not try to impress; he imparts knowledge. If you truly want to learn important skills, this class is essential.

This class has broadened my physical skills and learned techniques, but more importantly it opened up my way of thinking towards food. I enjoyed this class with Chef Keller immensely and I'm about to start over and go through it again. Thank you for this.


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?


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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?