Chokes Exposed

Ever wonder what the difference is between those long skinny artichokes and the shorter, broader ones?  Bill Fujumoto cuts a few open and shows us how the differences translate on the plate.  The trick to determining the size of the heart is squeezing the backside. While that may sound like a perverted proverb, when selecting artichokes these are wise words to shop by.

Then we jump-cut to the kitchen and get a quick run-down from Chef Paul Canales of what he’ll be doing with these “real spring artichokes”: first a Roman-style salad, then braised whole, and from the trimmed leaves, a soup.

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