artichoke hearts

[u/solateor]

[u/Early-Possession1116]

That would take me the entire night and probably lose a couple fingers

[u/SixersWin → u/Early-Possession1116]

When prep goes digital

[u/Brailledit → u/Early-Possession1116]

Sounds like my ex.

[u/Early-Possession1116 → u/Brailledit]

I mean.. I could be

[u/Brailledit → u/Early-Possession1116]

Holy crap, we are in a lot of the same subreddits....

[u/Early-Possession1116 → u/Brailledit]

You had me at fatsquirrelhate

[u/Brailledit → u/Early-Possession1116]

Lmao. Everyone sees that right away.

[u/cocobellahome → u/Brailledit]

Now, kiss!

[u/hendergle → u/Early-Possession1116]

Damn you both! I'm going to get fired now, and the HR notes are going to read "said he was 'too busy on something really important' to attend the annual shareholders' meeting."

[u/noxaeter]

Haven't had artichoke, but do people normally have to remove 80% of an artichoke to get to the edible bit?

Edit: okay, I am amazed at how polarising the comments are lol. My takeaway is that artichoke hearts are amazing, but a pain to get to, and anywhere between 20 to 80% of it is edible, depending on variety

Edit 2: Wow, I didn't know you guys had so much passion (or disdain) for artichokes! So the consensus is that 1) the artichokes are old, so fewer edible parts, and 2) the guy is still being more wasteful than necessary, probably for a restaurant or marinating

[u/Taalahan → u/noxaeter]

The way I’ve had ‘em they’ve been steamed whole. To eat you pull off a leaf, dip it in something tasty like melted butter or some kind of sauce, then use your top teeth to scrape the top of the leaf off as you pull the leaf out of your mouth. What comes off is tasty, what’s left in your hand is inedible. Eventually you get to the heart.

It’s a good party appetizer, but in my opinion more trouble than it’s worth.

[u/xBlockhead → u/Taalahan]

my mom steamed them with olive oil garlic and parsley. and you scrape off the meat on each leaf. Maltese tradition.

[u/featheredpeacock → u/xBlockhead]

It’s been so long since I encountered a fellow Maltese in the wild 🥹

[u/Fattman1245 → u/featheredpeacock]

You guys:

[u/twoscoop → u/Fattman1245]

I hd good dy this, mde it so mcuh better.

[u/a_code_mage → u/twoscoop]

What happened to your “a” key?

[u/yomjoseki → u/a_code_mage]

Plese respect their privcy.

[u/NovaCain → u/a_code_mage]

they took some pain relievers, their achy is now goney

[u/twoscoop → u/a_code_mage]

lost it in vietnm

[u/SmegmaSupplier → u/featheredpeacock]

It’s almost as rare of some kind of falcon I can’t remember the name of.

[u/Qlide → u/featheredpeacock]

My dad is 100% Maltese.

[u/l3eemer → u/xBlockhead]

My mom made those too. They are great. She had them in butter too, just no spices.

[u/domo_affogato → u/Taalahan]

That's how I do it and why I call it vegetarian lobster.

[u/ATotallyRealUser → u/domo_affogato]

Lololol we call it vegetarian crab because it's such a pain in the arse to eat. Even those little artichoke "gills" in the last 5 seconds of the gif look like crab gills.

[u/Hoppered1 → u/Taalahan]

Childhood memory unlocked

Im 35 and when I was growing up, we would eat these just like this regularly. Havent had one like that probably since I moved at 18

[u/loose_angles → u/Hoppered1]

Same

[u/jambrown13977931 → u/Taalahan]

The dipping sauce I grew up with was Mayo, Worcester sauce, garlic, chives, lemon juice, and salt. Very good

[u/Taalahan → u/jambrown13977931]

That actually sounds dope.

[u/r1j1s1 → u/jambrown13977931]

Japanese mayo, soy sauce, minced garlic, red pepper flakes 

[u/thecheffer → u/Taalahan]

Can confirm. Prepared my first artichoke not long ago, learned this the hard way. Ate it exactly like this, with a parmesan garlic herb filling in the leaves. Spent way too long trying to chew the leaves once the good part was gone 😂 was convinced they were supposed to be eaten. Just couldn’t believe how much of it was basically inedible

Don’t think I’ll be revisiting that dish any time soon. And add the hearts to “things worth buying instead of making”

[u/Direct-Tank387 → u/thecheffer]

As far as I can tell, hearts are only available marinated, which taste very from from fresh

[u/123supreme123 → u/Taalahan]

It kinda depends on the artichoke itself. There's some "skinny" ones with very little meat, then there's some meatier ones. Then the heart (part where the guy is cutting to) has the most meat.

But yeah, it's kinda crazy how much of artichoke isn't edible.

[u/Legendspira → u/Taalahan]

that’s just eating melted butter with extra steps!

[u/Shaeos → u/Legendspira]

.... yes? And?

[u/Attempt-989 → u/Taalahan]

Spinach & artichoke dip makes my tongue erect.

[u/57_Eucalyptusbreath → u/Taalahan]

Yeah! I’m like give me that garbage pail. I’ll steam those up and melt a little butter.

Looks like a ton of waste.

[u/Flimsy-Sprinkles7331 → u/57_Eucalyptusbreath]

I found my people!

[u/Sef247 → u/Taalahan]

I was agreeing with you until you said "more trouble than it's worth." It's worth it.

[u/rixtape → u/Taalahan]

My dad's go-to was a small bowl of Hidden Valley Ranch with half a lemon squeezed into it. Dipping an artichoke leaf into that and tearing off the meat is pure nostalgia for me

[u/God_in_my_Bed → u/noxaeter]

The way I've always eaten them is to boil or steam them then you peel off each petal and dip each petal in a garlic butter or aoli and the fleshy part is scraped off between your teeth and the rest is disposed of. There is the "choke" part which is under all the petals and is inedible. Then there's the heart beneath that and the stem. But yeah, about 20% being edible sounds about right.   

[u/2up1dn → u/noxaeter]

There's a joke by a famous French comedian (Coluche) who said that artichokes are the poor man's vegetable because there's more at the end than when you begin.

[u/mEFurst → u/noxaeter]

Absolutely not. Every leaf has a good bit on the bottom you normally dip into some kind of sauce and eat. This is a tremendous crime against artichokes. This is like cutting off the entire bottom of asparagus and only having that tiny little bit at the top. Like, sure it's the best part, but the rest is really good too

[u/RainSurname → u/mEFurst]

Sure, but someone who prepares the hearts for sale is not going to go through all that.

[u/lupepor → u/mEFurst]

I was coming to say this... This is a crime!!

[u/Bnu98 → u/noxaeter]

More then depending on variety, depending on maturity. You can see how the leafs were splaying out dramatically on those 1s, that means its a relativley mature plant; The more it matures the bigger the heart gets, but the leafs get less and less edible meat on em; Even a mature 1 like those would still have good food on the inner half of the leafs though...

Historically artichokes were a poor persons food, and would be harvested on the younger side to optimise the amount of food on em; then artichoke hearts became a popular luxury food (dont remember where or when) for nobles and some started to be grown till later maturity for larger more dramatic artichoke hearts.

So how they get grown ("young" or mature) and how much is cut off for preperation really depends on which grow method stayed popular, which depends on if it became fashionable for nobility etc.

Not a hard rule though; you have places (like a lotta south italy and malta) where they'd grow enough of em to have through the whole season, and the ones that would be picked near the end of the season would be cleaned for the heart and canned/pickled. (traditionally the cut away leafs would be used to make stocks etc, not just thrown away)

[u/YouDumbZombie → u/noxaeter]

No, you can get meat out of the leaves, heart, and stem! They are a lot to process but it's a labornofnlove since they can come out absolutely fantastic!

[u/MorticiaFattums → u/noxaeter]

I appreciate you asking, and updating your comment with a TL;DR. I am curious, but also sleepy.

[u/EasilyRekt → u/noxaeter]

more like fifty, but yeah... this is just the heart though so it's just for the jarred stuff

[u/Fun_Accountant_653 → u/noxaeter]

Artichokes are the only food for which you have more on your plate when you finish than when you started

[u/calypsodweller]

The stem is so yummy, too.

[u/Taro-Starlight → u/calypsodweller]

Oh hey, never realized you could eat the stem for some reason? Is it the same deal as the rest of it? Steam it, then eat it with butter or whatnot?

[u/Flyinhighinthesky → u/Taro-Starlight]

Yep. If you steam the whole thing: Eat the leaves, pull the fuzz off the top of the heart, then eat the heart and the stem like an ice cream cone. Tastes much the same as the heart with a little extra fiber.

*speeling

[u/Background-Word-857 → u/Flyinhighinthesky]

Can you explain what my tongue is doing wrong, cause artichoke literally has no flavor in my experience

Which means I don't think it's nasty, but it's a little pricey for something that's pretty much cabbage with no flavor for me

[u/Flyinhighinthesky → u/Background-Word-857]

Quality and freshness matters. Older ones definitely lose their flavor. Steam it up at home for best results. It's kind of like lobster in that the majority of the flavor is in the sauces (butter, garlic, mayo, etc), though there is a soft actual flavor. Kind of like an almond or cashew. The hearts have the most flavor, which is why people favor them.

The real draw of artichoke is in the texture and experience of eating it. Its a novel experience and the process of eating it forces you to take your time and savor the moment.

[u/Background-Word-857 → u/Flyinhighinthesky]

I'm not really a fan of butter either, or eating with my hands so there's just very little drawing me in haha. Which is OK, not everything is for me

[u/WalrusTheWhite → u/Background-Word-857]

Which is OK, not everything is for me

alright who let the well-adjusted adult in here?

[u/Background-Word-857 → u/WalrusTheWhite]

If you knew me fr you'd probably laugh at that assessment haha 🤭

[u/3lfg1rl → u/Taro-Starlight]

It's fibrous on the outside, but there's this amazingly tasty core that's as soft as the heart. It's a tiny bit more bitter than the heart, but it's still so good and you get so much tasty artichoke without the slowness of scraping it off each leaf.

I normally cut the stem in half after cooking and just suck out the inner core like a vegetarian version of sucking out bone marrow, lol.

I literally winced when I saw them trash the stem.

[u/marchbook → u/calypsodweller]

Thank you! The heart goes right down into the stem.

[u/Nougatbar → u/calypsodweller]

Wait. I eat the leaves and the heart, but you can eat the stem too? I usually cut that off!

[u/calypsodweller → u/Nougatbar]

I discovered it late in life. Yes, the stem is delicious just like the heart. The outside is a bit tough and woody, but after cooking, peel it away and enjoy the interior of the stem. Yum!

[u/CrabofAsclepius → u/Nougatbar]

The heart of the artichoke extends into the stem so it can be prepared and eaten much in the same way.

[u/GBMoonbiter]

I cut myself three times just watching this video.

[u/PsyOpBunnyHop → u/GBMoonbiter]

That knife is epic.

[u/barfhdsfg → u/PsyOpBunnyHop]

Came here for this. Holy shirt that knife is sharp. Those leaves are TOUGH

[u/Beleiverofhumanity → u/GBMoonbiter]

He's probably cut himself a whole lot getting to that level of skill

[u/70stang → u/Beleiverofhumanity]

Good knife skills are really learned at low speed.

You get good first, and then you get fast. It's far easier to get fast once you're good than to get good once you're fast and bad.

I tell all my new cooks that slow is smooth, and smooth is fast.

[u/WalrusTheWhite → u/70stang]

Not a cook, but an outdoorsman, and same. People who cut themselves a lot usually don't, they cut themselves a couple times trying to go too fast, get sacred, and stop playing with knives. Probably for the best honestly. Some people just don't have the hands for knife work.

[u/FullNurseryFees → u/GBMoonbiter]

Heartichoke

[u/CulpaDei → u/GBMoonbiter]

I definitely puckered when they cored it by stabbing toward the hand. I’m sure they’ve done it a bunch of times but no way in hell would I ever make a move like that.

[u/raymate]

That seems like a waste

[u/willybum84 → u/raymate]

Yeah the base of the leaves are nice, dip them in a nice vinaigrette.

[u/Monster-Math → u/willybum84]

Mayonnaise

[u/TSimms421 → u/Monster-Math]

Mayonnaise and a squirt of lemon.

[u/Alan_5mithee → u/TSimms421]

Butter you heathens

[u/Successful-Maybe-252 → u/Alan_5mithee]

This is the way

[u/GasOnFire → u/Alan_5mithee]

Praise be 🙏

[u/bobbygamerdckhd → u/Alan_5mithee]

Hollandaise sauce.

[u/thelocker517 → u/Alan_5mithee]

Garlic butter....

[u/extraboredinary → u/TSimms421]

This is the only correct answer

[u/DefinitelyNotAliens → u/raymate]

Because it is. The leaves are delicious. You scrape off the good bits with your teeth after you steam them.

War crime.

[u/Eelroots → u/raymate]

A colossal waste - unless you can recover the leaves.

[u/NightStalkerXIV → u/raymate]

I think my parents would steam the whole thing, then we dipped it in mayo mixed with...vinegar I think and eath the meat bits off the leaves. Then clean up the heart and eat it.

[u/ToxicPilgrim]

i'm sobbing because that's so much waste. i love artichokes and those look beautiful

[u/BrimstoneMainliner → u/ToxicPilgrim]

90% wasted....

I grew up eating artichokes and always scraped Every leaf clean

[u/Joosmadeit → u/BrimstoneMainliner]

Same

[u/UnintentionalBan → u/BrimstoneMainliner]

Do you also eat the freshly boiled and dipped in butter while still hot?

[u/BrimstoneMainliner → u/UnintentionalBan]

Yep.... Butter or Mayo

[u/Vhairballqueen18 → u/BrimstoneMainliner]

Or Italian dressing

[u/rez_trentnor → u/ToxicPilgrim]

I don't like artichokes and don't eat them and even I was cringing at the amount of good looking leaves going to waste.

[u/violet-starlight → u/ToxicPilgrim]

Same this is r/mildlyinfuriating content!

[u/SeattleHasDied]

What a waste of a perfectly good artichoke.

[u/CotswoldP → u/SeattleHasDied]

It’s like carving off one steak then throwing away the rest of the cow.

[u/az226 → u/CotswoldP]

That’s the fine dining way of preparing steak.

[u/rickyspeak → u/SeattleHasDied]

This person is from California. We eat the whole thing.

[u/TheSkepticApe → u/rickyspeak]

Are we Californians the only ones who eat the whole thing? Lol

[u/Agspanner → u/TheSkepticApe]

From California here. Dating a girl from Texas. Was at a restaurant and had to explain how to eat an artichoke. She didn't believe me and asked the waiter. He explained the same thing. Apparently she had only ever eaten the hearts.

[u/TheSkepticApe → u/Agspanner]

Haha that is wild. It’s part of the fun of eating artichokes!

[u/sheepyowl → u/TheSkepticApe]

Because it depends on the artichoke type that they make.

Some artichokes are meant to be eaten fully with the leaves, and other artichokes have inedible leaves

edit: worth noting that what is shown in the OP is still a huge waste even if you can't eat the leaves. They still have some artiflesh on them, the "stem" is mostly flesh as well. A lot is wasted here

[u/No_Square_3913 → u/Agspanner]

From Texas and my family eats the whole thing.

[u/Minute_Arugula3316 → u/No_Square_3913]

From Connecticut, we eat the whole thing. I think most people do

[u/taiottavios → u/TheSkepticApe]

Italian here, obviously you eat the whole thing

[u/jtcordell2188 → u/TheSkepticApe]

Tennessean here. We eat the whole thing idk how has that kind of money to waste so much food

[u/TheSkepticApe → u/jtcordell2188]

Right? Artichokes are like $3/each

[u/jtcordell2188 → u/TheSkepticApe]

Damn where do you shop?!

[u/TheSkepticApe → u/jtcordell2188]

I live in San Francisco. There’s your answer lol.

[u/jtcordell2188 → u/TheSkepticApe]

Ahh yes we lived in Sacramento for awhile and it wasn’t nearly that expensive lol

[u/Icleanforheichou → u/TheSkepticApe]

I mean, there's the rest of the world too.

[u/Smiling_Tree → u/TheSkepticApe]

No, that's the normal way to eat it, everywhere around the world...

[u/bduxbellorum → u/rickyspeak]

And then one year we find out about Cardone go hog wild.

[u/_perdomon_ → u/SeattleHasDied]

Why is this a waste? Is there a less wasteful way to prepare them? I’ve only ever had them preserved in jars, I think.

[u/Queen_Vampira → u/_perdomon_]

I like to steam them and eat the meat off each leaf, dipped in garlic butter and mayonnaise.

[u/Nachocheese50 → u/Queen_Vampira]

I steam them just long enough to make the leaves pliable, then I shove some goat cheese in the crevices, drizzle olive oil all over, wrap in foil and bake in the oven for 30 minutes at 350. 🤌🏻

[u/_perdomon_ → u/Queen_Vampira]

That sounds great

[u/travelingAllTheTime → u/_perdomon_]

Is this not a thing? 

I've eaten them this way for years..

[u/smoothsensation → u/travelingAllTheTime]

I, like many others, have only ever seen artichokes sold in cans or jars. I’ve never even seen a non processed artichoke

[u/AlmostLucy → u/smoothsensation]

You’re in luck because it’s the beginning of artichoke season! March to early June. Try Trader Joe’s or Whole Foods.

[u/greihund → u/AlmostLucy]

I don't think they have those stores in my country

[u/DragonAreButterflies → u/travelingAllTheTime]

I just had one yesterday lol

[u/omar_joe → u/Queen_Vampira]

In the middle east we dip them in Tahini sauce! Delicious!

[u/TheChildrensStory → u/Queen_Vampira]

When I was a kid my mother would cook artichokes and broccoli to perfection in a pressure cooker. Only time I’ll voluntarily eat plain mayo.

What she did to asparagus and zucchini in that same pressure cooker were crimes against vegetables. Decades later and I still avoid those.

[u/j4v4r10 → u/Queen_Vampira]

Sounds delightful, I gotta try that!

[u/sulking_crepeshark77 → u/Queen_Vampira]

My family whips up a quick dip of mayo, Dijon mustard, a grind of cracked pepper and a squeeze of lemon. For the artichoke we stuff the spaces between the trimmed leaves with minced garlic and then boil em.

[u/xBlockhead → u/_perdomon_]

all the leaves have flesh you scrape off. this a waste

[u/_perdomon_ → u/xBlockhead]

I was wondering why he cut off 90% of the artichoke.

[u/BlueMissed → u/_perdomon_]

The leaves have a good amount of meat on them that you can scrape off with your teeth. I love just steaming a whole artichoke and picking the leaves off with some melted butter.

[u/_perdomon_ → u/BlueMissed]

That sounds incredible and I can’t believe I’ve been deprived for this long.

[u/BlueMissed → u/_perdomon_]

If you end up trying it out, just know that the top (or the oldest) leaves usually dont have a lot on them, the closer you get to the heart the more there is!

[u/Wonderful-Bread-572 → u/BlueMissed]

What do you season it with

[u/Big-Compote-5483 → u/Wonderful-Bread-572]

Honestly, the leaves are great with just salt and olive oil. Italian family always cooked these for the leaves and the hearts were used as just one ingredient in other dishes. I only like the leaves personally.

[u/Hellianne_Vaile → u/Wonderful-Bread-572]

My family makes a thick sauce of sour cream, minced onion, yellow mustard, and a few other things. Peel off a leaf, dip in the sauce, scrape the tasty meat off with your teeth, and discard the tough, fibrous part of the leaf. No double dipping.

[u/WiredEarp → u/Wonderful-Bread-572]

You can use anything but just salt is all you need IMHO. Just dip the meaty bit of the leaf in and scrape off with your teeth.

[u/FreeHose → u/_perdomon_]

You trim the stems and the top, but otherwise cook them whole. Very easy to do, just slice across the top most leaves, stuff with garlic and parsley, sear on all sides and then braise in veggie stock until tender (in the Italian style, example)

[u/Megsann1117 → u/_perdomon_]

Put them in a pot of water w Italian seasoning, boil for about an hour. Some people like melted butter to dip, but I use a family recipe of mayo, red wine vinegar, Italian seasoning and garlic salt. Mayo is the base and you basically mix in ingredients until there is not one dominant flavor. 10/10

[u/Blarg0ist → u/_perdomon_]

Because only about 50% of the trimmings end up in the basket.

[u/helcat → u/_perdomon_]

Steam one and then when it's cool or at room temp, you pick each leaf off one at a time, dipping the end in mayo or vinaigrette, and scraping the little bit of flesh off the end of the leaf with your teeth. It's delicious and takes ages.  

[u/htonzew]

Bro throwing out all the leaves that's got good shit too

[u/Background-Word-857 → u/htonzew]

Welcome to commercial food preparation bro

[u/WalrusTheWhite → u/Background-Word-857]

Seriously half the world's calories are lost like this. Nothing surprising here at all.

[u/StuLuvsU87 → u/htonzew]

Artichoke leaves with butter is fucking great. You skin the ‘meat’ out of them with your teeth and chuck the leaf.

[u/__T0MMY__ → u/StuLuvsU87]

Yahhhh

My family always have a new years feast and artichokes are always on the table

All you gotta do is boil the piss out of it, you can't really overcook it, I've tried

[u/EmperorThor]

This is annoying AF.

90% waste

[u/HoneyBucketsOfOats → u/EmperorThor]

10% skill…

[u/ChronoCipher → u/HoneyBucketsOfOats]

15% concentrated power of will

[u/EmperorThor → u/ChronoCipher]

5% pleasure

[u/Fadenos → u/EmperorThor]

50 % pain

[u/Furious-Mango → u/Fadenos]

And a 100% reason to remember the name

[u/2Autistic4DaJoke → u/Furious-Mango]

This comment thread was more satisfying than the actual video.

[u/VirtualNaut → u/2Autistic4DaJoke]

[u/Fuuckthiisss → u/EmperorThor]

This looks like a varietal grown specifically for the heart. Plus most of the edible parts by weight are in the heart anyway. The bits that you scrape off each petal with your feet don’t ultimately amount to much, even if I do love that part too

[u/Background-Word-857 → u/Fuuckthiisss]

New challenge, eat artichoke with your feet 🤭

[u/PapaBike → u/EmperorThor]

You discard a huge number of leaves and stem from many types of vegetables. Are you just raging every time you prepare dinner?

[u/goldshark5 → u/PapaBike]

I can't speak for them but for me.. a little! I always lament waste of veggie parts. Idk what to do with them tho 🤷‍♂️

[u/chris96m → u/goldshark5]

You make vegetable broth

[u/iPineapple → u/goldshark5]

Broth, compost, or sometimes you can make a “scrappy” recipe depending on the item. You can pickle watermelon rinds, or dehydrate tomato skins and grind them down into tomato powder!

[u/heynonnynonnomous]

Wasteful, not satisfying.

[u/NotHearingYourShit → u/heynonnynonnomous]

The vast, vast majority of artichokes are processed for packing in jars or frozen, etc. and the leaves are discarded/composted. Eating it with the leaves is nice, but it’s not at all the norm. It’s only one way to eat an artichoke. Artichokes are used for lots of dishes that would not work with leaves intact. Leaves are a renewable resource. It’s fine.

[u/Tralkki]

…but you can eat the leafs.

[u/Tuba-Tooth]

OMG they wasted like half of the good stuff!

[u/Fritzo2162]

God...I was a catering chef years ago and there was a period in the early 90s were artichokes were the new trendy food to have a social events. We'd have to peel 100's of those cursed things. There's two ways to eat them:

- Can can cook them whole, and then you pull a leaf off, put it in your mouth, and then scrape it with your teeth as you pull it out. These have a flavor along the lines of asparagus, but a bit bitter. They're very good dipped in clarified garlic butter or olive oil. They're messy to eat because your hands and shirt can get wet from the juice. This is "don't order it on a first date" food.

- Artichoke hearts are considered the "high class" version where you cut all the edible stuff away and eat the tender inside of the plant. There's a ton of waste from the trimming, and there's a fuzzy inside called the "choke" you have to get rid off. You're left with a bulb like shown in the video. You have to put them in cold water with an acid (we used lemon juice) or they'll oxidize like an avocado. Sometimes we would leave the stem attached and put small slices on the sides- the heart would bloom in the water and look like a flower.

Anyway, that's more than anyone wanted to know about artichokes. I still hate preparing them.

[u/MHJ03]

Too much work and waste and absolutely not worth it

[u/BuildBreakFix]

All I see is a lot of wasted food.

[u/Krethlaine]

1. That was such a waste of a perfectly good artichoke.

2. He missed some of the spines. As clean and efficient (and far better than I could do) the rest of the process was, the last bit was sloppy.

Not Satisfying.

[u/resistyrocks]

My absolute favorite food on the planet. Sometimes when they're about to go bad at my local grocery store my friend who works in produce will give me a huge bag of artichokes so I make like artichoke heart mac and cheese or just eat them with salt, pepper, garlic butter and lemon. So bomb.

[u/Franjomanjo1986]

For me this is r/mildlyinfuriating for all the waste

[u/TwinSong]

Seems rather wasteful how much is removed

[u/DatTrashPanda]

Ok, what about the rest of the artichoke?

[u/WorksfromtheShadows]

So much waste and so little left to eat.

[u/Ukabe]

“Artichokes are a real poor man's dish. It's the only dish that when you finish eating, you have more on your plate than when you started!” - Coluche 1980.

[u/Jche98]

Heartichoke

[u/ogbuttnutt]

That’s a bottom not a heart. I’m an artichoke bottom type of guy.

[u/mila-is-confused]

I like the leaves more than the heart so this was more mildly infuriating

[u/Herbisher_Berbisher]

That is a very sharp knife.

[u/Apprehensive_Pea7571]

I remember in Vietnam we utilize all the parts of the artichokes. Of course we eat the flowers in meals, also we boil the flowers for a couple hours and use the broth to make the base liquid for different summer dessert drinks. It adds a very mild but nice flavor to the drinks. The leaves, trunks and roots were chopped and sun dried, stored year round for medicinal purposes. They supposedly help clean out the livers, detox, treat acne... the dry roots and trunks broth taste naturally sweet, except for the leaves broth that is bitter (but my mom loves it very much lol). We have to purchase all these parts of the artichoke for use, nothing was discarded. Watching this person peeling off most of the flowers made me think of manufacturers making jarred or canned artichokes. They can dry the wasted parts and sells them to countries that value its medicinal properties, make profits, and not wasting the precious artichokes!

[u/Principessa116]

This is not satisfying, it’s a disgusting waste.

[u/Justgototheeffinmoon]

So much waste

[u/Front_Bank481]

That's all you get? Damn

[u/Icy-Bandicoot-8738]

This makes me sad.

[u/Dyzzle89]

This was the opposite of satisfying, wasted an entire artichoke for the heart. I’d have eaten that whole thing.

[u/Voyager5555]

Doesn't really seem satisfying to waste that much of it.

[u/DarthSangwich]

If you keep the stem , it can also have that heart texture. Stop wasting.

[u/Allthingsgaming27]

All that for that tiny little thing at the end? Seems wrong

[u/EvilMoSauron]

I don't even like artichoke, but even I know that's such a waste of food.

[u/Dunklebunt]

Everyone's moaning about the waste, but they probably just use that bag of leaves for another product

[u/Cerebus42]

“That might choke Artie, but it ain’t gonna choke Stimie.”

IYKYK

[u/mtgpowell]

Stuffed artichokes are the best! Blanche it first and let cool. Cut the stem off so it sits flat. Cut 1/3 of the top and use scissors to cut the spike tip off each leaf. Using a spoon remove the center choke and all the fibers. Spread the leaves out carefully starting at the base and stuff each petal individually with a mixture of melted butter, garlic, bread crumbs, parmesan cheese, lemon and salt and pepper. Don't skimp on the stuffing. Once all the leaves are stuffed, completely wrap in foil with a few small pads of butter on top. Set oven for 400 and bake an hour. Once done, pull off each petal one at a time and use your teeth to scrape the filling off while getting the little pulpy end bit of each leaf. One of my childhood favorites. Thanks mom!

[u/SomeoneWhoVibes]

Artichoke me daddy

[u/Public_Television430]

Might as well throw the whole thing into the bin

[u/BadProgrammerGage]

What a waste of a perfectly good artichoke. Boil that thing to soften it up, get some Hellmann’s mayonnaise and dip the base of the leaves in it.

[u/LolChuck87]

That is a waste of produce. You just don't throw away the stem. And they cut off half of the tender heart of the artichoke. This person threw away 50% of it.

[u/whodis707]

Seems wasteful.

[u/greenthings81]

It pains me to watch this butchering. Artichoke hearts are great, but so is the whole artichoke! Boiled with garlic, parsely, and lemons, olive oil drizzled on top. Scrape the leaves with your teeth, you'll get to the heart. Or the best way Is to stuff with a breadcrumb mixture and steam them.

[u/archercc81]

I dont know if they are a different variety but that looks like so much wasted goodness. There is a lot of meat on those inner leaves and the stem is also good.

I typically just cut the last half inch of stem, split them in half, and just carve the "choke" out, then cook. You get the meat off the leaves and then the whole heart.

[u/Massive-Warning9773]

Dang wasting so much of the good meat on the leaves.

[u/UnintentionalBan]

I usually just eat the leafs

[u/Plaesmodia]

In France, you steam them whole. Put on bunch of mayonnaise or aïoli in tour plate. You eat the leaves first by scraping them against your upper front tooth once you dipped them in your preferred sauce. When you are done with the leaves, you do a bit of cleaning and can eat the heart.

My guess for the video is that it might be impossible to marinate or pickle steamed hearts so he has to do it from the raw product. He could just save the leaves for eating at another time.

[u/Adventurous_Topic202]

Wow that wastes so much of the artichoke

[u/mopping24]

Yeh, but of lot of what is being cut is edible...

[u/backagainlook]

That’s so wasteful I’m enraged

[u/boarshead12]

A lot of waste