Star of Salt Fat Acid Heat, Samin Nosrat, Makes Her Grilled Artichokes Recipe

i worked at a restaurant where we made roman style artichokes cleaning artichokes was the bane of our existence and we always had to have probably 20 pounds of cleaned ones ready for any night it became like a team sport we'd like do all of our work and then clean artichokes for 30 minutes before we went home i mean we were really happy when the restaurant closed because it like it meant we never had to do another artichoke i will tell you who was sad was our artichoke supplier [Music] i am sameen nasrat i'm a writer a teacher and a cook and the creator of salt fat acid heat the show and the book and today i'm going to make some artichokes some beautiful grilled artichokes and then to serve we're going to have a herby vinaigrette the very first day i ever volunteered in the kitchen at chapanese we were making artichoke ravioli when i watched the chefs have to peel and throw away all of the leaves i was like this is insane the amount of waste is so crazy but it does look like a lot of waste until you realize the most delicious part really is the heart and the stem which is really a continuation of the heart so you have to get rid of all this fibrous pokey outside stuff to get to that inside stuff i just start by pulling them all off so once you get to mostly yellow and purpley leaves that's where i stop bye bye so the other thing about artichokes to know is that they're going to turn brown they're going to oxidize like every time there's some inner part exposed so you have to work quickly and then when you get to the really delicate parts everything goes into water that has some form of acid in it like vinegar these are really big and quite sturdy artichokes so it's nice to use a knife to do like the initial trimming and because they'll like destroy a delicate japanese knife it's nice to use a serrated bread knife because it can sort of take it if it's purple it's gonna be fibrous and so again i'm so sorry it seems like i'm getting rid of so much i know it's gonna break your heart but you really gotta go pretty much down because once i cut you just see it gets more more and more purple and that's more and more prickly more and more fibrous you don't want to eat it this is like one of my all-time favorite kitchen tools the little bird's big paring knife and that curved beaky thing is going to be perfect for going around these curves you have to strike a balance between getting rid of everything better but keeping as much of the heart as possible because this is the good stuff this hairy stuff that's choke this is the chokiest artichoke i've ever seen in my life so we have to remove all of that i don't know for sure but i think it's called choke because it gets caught in your throat if you if you eat it it's not poisonous or anything it's just deeply unpleasant so i like to use a spoon and i just sort of scoop back along the bottom of the choke i see it's a lot in there imagine eating that it's like a little mini hair ball stuck in the back your throat this turns into this since these guys are so fibrous it would take 350 years to grill them from raw so i'm just gonna boil them first until they're tender and then kind of coat them in olive oil and get them cooked that second time i will tell you that's the secret to grilling most vegetables properly to boil anything you want to be in a nice salty pot of water this is actually kind of a secret wonderful genius way to get them seasoned all the way from within and you do that by creating a nice salty environment for them to cook in this is diamond crystal kosher salt which is the least salty salt that i've ever used does take quite a bit to get a pot salty in we go anytime i'm going to add shallot or onion into a dressing it's the first part i get going because i want to macerate that allium the shallot or the onion so that it can like its raw fiery bite can be sort of softened and cut down so macerate is just like a fancy kitchen word for pouring acid over something and you can let that sit for like minimum of 10 minutes but up to i don't know a couple hours if you want to do it in advance so while that sits i'll chop up some parsley so while these have been cooking i've been working on the dressing but also i don't want to just let them go without checking them so i'm just going to sort of pierce one with a knife and really you want to go until they're all the way tender i'm going to let it go for like another 45 seconds or so one of the cool things i actually learned while i was researching my book was that anytime you boil a vegetable and you pull it out of water it's going to start expelling the water that it holds and drying out so one way to stop that is to kind of plug up the holes that would have been expelling water with olive oil so i just sort of usually toss vegetables that come out of the boiling water with a little bit of oil which in this case is helpful because we're going to end up using that oil for grilling anyway beautiful so these guys are nicely seasoned they're perfectly salted throughout because the water was so heavily seasoned so i didn't need to add more salt on top we're not grilling to cook we're grilling to get that grilled taste or that beautiful brownie here's my shallots we have a little honey a little mustard mustard also has salt so i'll just add a small pinch i like black pepper in my dressings in general i add about three parts oil for one part acid the only way to know what's right honestly is to taste it with a piece of whatever you're gonna serve it with but i always want the zing from perfectly saltiness and then also the i want to have a little bit of like my eyebrows go up from how acidic it is okay let's check what's happening nothing there something's happening i'm having an idea it's kind of one that could be possibly totally risky maybe you're gonna think it's a terrible idea maybe you're gonna think it's a wonderful idea but it's that we could put a piece of foil over this and then put another heavy pan on top and smush our guys down so they have more contact and get more brown but i'm not sure that it won't turn it into artichoke mush if i'm gonna grill something or if i'm after browning i want as much browning like evenly over the whole surface as possible okay it's not mush that's good the most important lesson that i can ever teach anyone or the best way to empower people is to learn how to be present in the moment and to use your senses as you're cooking to make decisions that may take you off of the page may take you away from the recipe and i know that my ultimate goal is maximal browning so i thought okay how can i get there you know using the tools that are available to me if i want maximal browning i want maximal artichoke in contact with the surface and to get that instead of standing there and individually pressing each one down i decided to just use this heavy heavy pan okay i'm smelling burning which probably means we're good beautiful it's perky and it's acidic it's not too sweet from the honey i don't really want it to be too sweet it's really good i don't need artichokes enough they're so creamy they just melt in your mouth and this is so nice because there's like little crispy bits on the outside and i have to say this vinaigrette's really nice really tangy really fresh i would eat this whole thing for dinner it would be hard to share after all that time and work click the link in the description below for the recipe for these grilled artichokes they're so good

Channel: Munchies

Views: 915,445

Keywords: MUNCHIES, samin nosrat, salt fat acid heat, artichokes, samin, Grill, grilling, how-to, NEW YORK CITY, NYC, Chef, cooking, vegetarian, vegetables, CHEFS, veggies, cook, ARTICHOKE, Vinaigrette, best way to clean vegetables, best artichoke recipe, artichoke hearts, vice, documentary, culture, interview, food, drinks, How To, eating, vicevideos, restaurant, travel, vice videos, INTERVIEWS, exclusive, funny, world, documentaries, Munchiestv, munchies tv, netflix, masterclass, celebrity chef, how to cook artichoke

Id: JNeVUqKH2sQ

Length: 8min 19sec (499 seconds)

Published: Thu Jan 24 2019