>>>
>>> LONGTIME GUEST STL GIRL HAS A NEW YOUTUBE SERIES CALLED
PLANT-BASED QUICK COOKING SHOW.
>> TODAY 4@SHE IS SHOWING HOW T
COOK AND ARTICHOKE.
IT IS PRETTY INTIMIDATING BUT
THEY ARE SO 4@WORTH 4@IT.4@
>>> I'M KAREN DUGAN COMING TO
YOU FROM THE CENTER 4@FOR PLANT-
BASED LIVING HERE IN ST. LOUIS,
MISSOURI.
MISSOURI.
MISSOURI. TODAY WE ARE GOING 4@TO LEARN H
TO COOK AND ARTICHOKE.
I KNOW THAT AT LEAST FOR ME, IN
TO COOK AND ARTICHOKE. I KNOW THAT AT LEAST FOR ME, IN@
THE PAST, I HAVE 4@JUST BYPASSE
THEM AND THE GROCERY STORE
BECAUSE THEY LOOK PRETTY
INTIMIDATING.
INTIMIDATING. TODAY WE ARE GOING TO DEMYSTIFY
IT.
IT.
IT. LET'S
IT. LET'S GET STARTED.
YOU CAN EAT MORE OF 4@THE
ARTICHOKE THAN YOU EVER
THOUGHT.
THOUGHT.
THOUGHT. THE STEM, EVEN THOUGH I HAVE A
LITTLE NOBLE TODAY, USUALLY
THEY ARE ABOUT THREE INCHES
LONG.
LONG.
LONG. DO
LONG. DO NOT CUT IT OFF.
IT IS VERY NEEDY.
WHAT YOU WANT TO DO IS TAKE 4@A
PEELER AND PEEL OFF THE OUTER 4@
LAYER.
LAYER.
LAYER. AND THEN CUT OFF JUST 4@THE VER
END, AND THEN 4@SCORE IT.
JUST GIVE IT A X, WHICH IS
NICE.
NICE.
NICE. NOW
NICE. NOW WE ARE JUST GOING TO CUT
OFF PROBABLY ABOUT HALF AN
INCH, OR SO 4@AND IT IS SO
PRETTY.
PRETTY.
PRETTY. LOOK AT HOW GORGEOUS THAT IS.
WHEN YOU ARE PICKING ARTICHOKES
YOU WANT TO MAKE SURE THAT IT 4@
ALMOST LOOKS A LITTLE HEAVIER
THAN IT SHOULD.
IT SHOULD NOT BE REALLY LIGHT.
HE WANTED TO REALLY HAVE
SOMETHING TO IT.
YOU WANT ALL OF THE LEAVES TO
BE NICE AND TIGHT UP AGAINST
IT.
IT.
IT. YOU
IT. YOU DO NOT WANT TO THEM 4@
FLAPPING AROUND.
FLAPPING AROUND. WE ARE ALSO GOING TO -- SOME
PEOPLE LIKE TO TAKE 4@4@THEIR
SCISSORS AND SNAP OFF THE TOP
PART OF THE LEAVES.
I LEAVE THEM UNLESS I AM
STUFFING THE ARTICHOKES, I AM
FINE WITH JUST LEAVING THOSE.
IT IS A 4@STEP YOU DO NOT WANT
DO IF YOU DO NOT WANT TO.
JUST LIKE AN APPLE AND AVOCADO,
AND ARTICHOKE WILL BEGIN TO
OXIDIZE IT PRETTY QUICKLY.
IT WILL START TO BECOME BROWN.
WHAT YOU WANTED TO 4@DO IS TAKE
ANY KIND OF CITRUS.
I USUALLY USE 4@A LEMON.
IT JUST GIVE IT A LITTLE BIT OF
I USUALLY USE 4@A LEMON. IT JUST GIVE IT A LITTLE BIT OF@
THE ASSET ON THERE TO STOP THE
OXIDATION. 4@
OXIDATION. 4@ AND ALSO, ON THE STEM.
DO NOT FORGET YOUR STOMACH.
FILL A POT OF WATER ALMOST ALL @
THE WAY.
THE WAY.
THE WAY. I KNOW THIS 4@LOOKS LIKE A BIG
POT FOR A LITTLE 4@GUY BUT IT I
KIND OF AWKWARD IN SIZE.
YOU WANT TO MAKE SURE THAT
BECAUSE WE ARE BOILING THIS
THAT YOU SEE HOW CLOSELY, OR
HOW MUCH ROOM WE ACTUALLY 4@NEE
TO SUBMERGE THE SKY AND 4@THE
WATER.
WATER.
WATER. I
WATER. I HAVE A BIG POT OF WATER HERE.
YOU CAN USE A 4@DUTCH OVEN OR
WHATEVER YOU HAVE.
FILL IT WITH WATER AND ADD A
LITTLE SALT.
LITTLE SALT. BRING IT TO A BOIL.
POP THIS GUY IN THE WATER.
LEFT THE LEMON.
THAT JUST ADDS A LITTLE MORE
FLAVOR.
FLAVOR.
FLAVOR. IT ALSO HELPS 4@WITH OXIDATION.
A LITTLE ANTI-OXIDATION, IF 4@Y
WILL.
WILL.
WILL. I
WILL. I HAVE ONE IN HERE.
IT IS A 4@COOKED ARTICHOKE.
YOU CAN SEE THE DIFFERENCE IN
COLOR.
COLOR.
COLOR. YOU CAN SEE 4@HOW IT IS A LITTL
BIT MORE BROWN.
WE TURN IT UPSIDE DOWN AND GET
THE WATER OUT OF THERE.
HAVE A 4@BOWL READY.
YOU CAN JUST TURN IT 4@UPSIDE
DOWN AND LET IT COOL FOR 4@A FE
MINUTES.
MINUTES.
MINUTES. THERE IS NOT A WHOLE LOT AND 4@
THERE.
THERE.
THERE. MOST OF IT DOES COME OUT PRETTY
QUICKLY. 4@
QUICKLY. 4@ AND NOW, YOU CAN START TO 4@EVE
JUST PICK OFF THE LEAVES AND
PULL OFF 4@THE MEAT.
YOU'RE GOING TO EAT ALL OF 4@TH
MEAT ON THE BOTTOM OF THE
LEAVES.
LEAVES.
LEAVES. YOU ARE ALSO GOING TO CUT OFF
THE STEM, IF YOU WANT TO.
IT IS REALLY EASY NOW.
YOU CAN 4@EAT THAT GUY.
AFTER YOU EAT ALL OF THE
LEAVES4@, OR THE MEAT ON THE
LEAVES, I WILL JUST DO THIS
RIGHT NOW.
RIGHT NOW. IT IS FALLING APART BECAUSE IT
IS 4@VERY HOT.
AND IT IS VERY WE4@LL COOKED.
YOU ARE GOING TO 4@SEE ALMOST A
FURR4@Y PART 4@IN HERE.
THAT IS THE CHOKE.
DO NOT EAT THE CHOKE.
THERE IS A REASON IT IS CALLED
THAT.
THAT.
THAT. DO
THAT. DO NOT EAT THE FURRY PART.
EACH OF THE HEART RIGHT BELOW
THE 4@FURRY PART.
YOU WILL GET THERE AND IT WILL
BE DELICIOUS.
BE DELICIOUS. THAT IS HOW YOU COOK AND
ARTICHOKE.
ARTICHOKE. YOU CAN SEE 4@HOW EASY THAT IT
WAS.
WAS.
WAS. ONE
WAS. ONE MORE TIP.
WHEN YOU PUT YOUR ARTICHOKE IN
THEIR, TO SUBMERGE IN THE
WATER, PUT YOUR LEAD