Nutritional Analysis per serving (4 servings)Powered by
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Baby artichokes take a few minutes to prep, but they’re worth the extra effort: A little trimming, and the entire vegetable is edible, unlike larger globe artichokes. Serve baby artichokes alongside pork tenderloin or chicken.
1Fill a large bowl with water and add the lemon juice. Trim the end off of 1 artichoke, leaving a 1/4-inch stem. Snap off the woody outer leaves until only tender pale yellow leaves with green tips remain. Slice off 1/2 inch of the tips and trim off any remaining dark green from the base. Halve lengthwise and immediately submerge in the bowl of lemon water (to prevent discoloration). Repeat with the remaining artichokes.
2Heat 2 tablespoons of the oil in a large frying pan over medium heat. When it shimmers, add the garlic and shallot and season with salt and pepper. Cook until the vegetables are just soft but not browned, about 2 minutes. Drain the artichokes and add them to the pan with the measured water, wine, and sprig of thyme (if using instead of basil or parsley).
3Simmer, stirring occasionally, until the artichoke leaves are fork tender and most of the liquid has evaporated, about 35 minutes. Remove from heat, season with salt and pepper, and stir in the remaining 1 tablespoon olive oil until combined. Sprinkle with basil or parsley (if using instead of thyme) and serve.
What's the difference between an ale and a lager? To find out, we visited Boomtown Brewery in Los Angeles, and met with Production Manager, Benjamin Turkel, to learn about the similarities and differences between the two beers. Benjamin took us through the different style points and production methods to learn ultimately what separates the two styles of brews.
In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.