There’s a reason this class asserts mastering the artichoke as an art form. Without the right technique, the entire procedure can seem like a nightmare in the same manner as picking away at an ice sculpture without first deciding upon the proper approach! The artichoke is one of the oldest foods known to mankind. There are so many parts to this delicious spring vegetable and so many kinds available, from baby artichokes to globe and purple, to suit many different culinary uses, adding flavor, texture, and mystique to your spring dishes! Turns out you can even serve them whole with stems attached, with the proper trimming techniques used to get the tough parts out. You’ll learn to prepare artichoke leaves and how to reach the coveted heart inside! Come learn how to make the best use of this tasty spring treat and master the techniques used to make them shine including how to break them down neatly and different approaches to preparing them be it Italian, Mediterranean, Jewish style, or like a Californian. Leave this class an artichoke artiste!
Recipes: Stuffed Artichokes; Baby Artichokes with Lemon Vinaigrette; Artichoke Risotto with Peas & Pancetta; Jewish Style Deep Fried Artichoke Flowers; Artichokes with Lemon Aoili Dip
Class Type: Local Chef, hands-on cooking class
Class Notes: Learn how to turn and clean the intimidating artichoke!
Peter Berley is a working chef, cookbook author, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of home cooking in America. Berley is former executive chef of the world-renowned Angelica Kitchen restaurant in New York City. He created all recipes The Angelica Home Kitchen Cook Book. He is chef at The Culinary Loft in NYC, holds classes at ICE and Natural Gourmet Institutes and works as a personal chef in East Hampton in the summer.
Berley has been featured in Edible Brooklyn, Food and Wine, Bon Appetit, Everyday with Rachel Ray, Natural Health, Cooking Light, and Fine Cooking magazines. His ground breaking “The Modern Vegetarian Kitchen” received both James Beard and IACP Awards. A second book “Fresh Food Fast” was chosen as one of the 25 Best of 2005 by Food and Wine Magazine. Peter’s new book “The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between,” was released in 2007. He can be seen in Vegetarian Cooking segments of Conscious Cuisine series for the Food Network.com and The Balancing Act on Lifetime Television.