I'm jealous! Was there any variation? Like different sauces or anything like that?

@@jayess3848 well atleast now she has improved

@@jayess3848 cooking is an art and a technique. It is a learned skill and it is difficult. You have to start somewhere, too. Why would you even say something like that?

@@angle5520 yeah, that could be true but the other possibility is her husband is an ass like JAYESS and couldn't do it better himself. In my house we share the cooking responsibilities. If hubby cooks I do clean up, which really just amounts to loading the dishwasher. I use to be afraid of grilling but when my fur babies because seniors that needed a little more coaxing and TLC to eat everyday I started grilling them chicken and steak. This is where I became the grill expert in our family. My husband always over cooked a steak. Now he has me doing it but I have taught him my technique and he has improved. I think it's important to share the roles in a couple and each be able to do whatever needs done.

Ignore the comments from the bitter people, glad it is working out for you! Better food means a better marriage, specially when both parts of the couple are involved!

@@trabei6133 You are showing bitterness as well, the husband made a positive comment on her improvement, why do you suggest he is an ass? Because it was a compliment with a bit of banter and not a syrupy melodramatic one?

Me too. E' veramente bravo e spesso spiega meglio della maggior parte dei suoi colleghi italiani :)

+1 another Italian here. One of the very few non-Italian channels with authentic recipes

As another Italian, i agree. He shows respect for the tradition and culture of the Country where the dish he's cooking was created, being it Italy or another Country. And whenever he makes any change, he always points it out, explaining why the change is made. Here, he makes a dip with mayonnaise, but he says the tradition is just some lemon (black pepper also is fine, with the salt, but he didn't show that). It's personal taste, and being a lot of his viewers from USA, it's ok to give them something they would enjoy with fried food (better this than some mix with barbecue sauce, honey or whatnot). When he cooks Italian pasta sauce with way too much garlic, he says clearly that it's his personal taste and the original recipe wants much less of it. There are many other examples, anyway he always makes clear how the dish is supposed to be made and why

Bravo!

Italian here too 🙋‍♂️

Heck no too much work for a plant thats 90% inedible.

@@eskanda3434 have you seen the size of the plant it comes from?? its like 20 ft across!! and covered in spines!!!

@@eskanda3434 this mans recipes are always worth the work, you can't love cooking and not enjoy the process. I'll use a cheap EVO for this one, not my high end stuff that I use for dressings :)

It’s a nice dish. I had a similar version 2 months ago during my visit to New York. It’s very high in fiber so if you eat a lot you will notice an improvement in bowl movement the next day.

Another simple artichoke recipe is just taking the big ones opening them up and putting some parsley and garlic in between the leaves and center, fresh cracked pepper and put them in a pot with water halfway to 3/4 up the artichoke cover and boil until its done, and you don't have to waste the edible part on some of the outer leaves. That's how I was taught..but this recipe.....this one...🤤🤤🤤

I wonder how many years it took, to figure out how to cook the artichoke, properly 🫣🙉😛

What cutting the leaves and frying them twice?

this would take like 20 minutes?

@@somebodywyrd yeah, but if you live in an outhouse it would be so much harder because there isn't much space. But the truth is that living in an outhouse is the best bet because of all the other perks. like so what if it takes longer to cut artichokes when you get to live in heaven,

@@Koji-888 I would keep it. It's really good for when you are constipated and have to grease the turds out of your butthole. Perfect for outhouse living, naturally.

Yeah! Maybe a Christmas lunch with tortellini in brodo and bollito.

That would be amazing

that's the way we do it in France aswell, I had never heard of fried artichoke before this video

We eat the lower leaves too! My grandmother would boil the artichokes until the water turned purple. Trim the points and put a small slice of cheese tucked into each leaf. Then bread and fry until the cheese was melted and breading was brownish. Absolutely delicious and used the whole artichoke.

We cut the tips of the leaves off spread them open and made a stuffing to pack in them then steamed them and the meat on the leaves is so good

@@annzarro8331 that sounds delicious

I was looking for this comment. I eat the lower part dipped in a lemon-olive oil-pepper-salt vinaigrette. Pretty delicious.

I am totally jealous! I’ve been trying to grow artichoke for over a decade with no success. I’m still trying!! Zone 6a here and if they can grow them in Michigan I’m going to succeed eventually!!

Oooooo please tell us how you did it! Where are you located?

I'd not seen this channel before watching this video, but you're totally right about him answering all your questions. There was a real sense of trying to prepare you to make the dish that just felt like he was doing a better job than most professional TV cooks

Let us know how it went!!

@@mizzstizzie went pretty well

Artichokes are an acquired taste, don’t beat yourself up if you didn’t like it. They aren’t for everyone

I remember making a artichoke and it felt like the artichoke was actively trying to stop me from eating it. Definitely not an easy dish.

I lived in Castroville as a kid in the 80s!! The Giant Artichoke produce store was amazing!!

I’ve had those. Amazing.

MY MAN! YES THEY FREAKING ARE!!!!! Giant Artichoke isn't even that good but its a start for most who haven't tried a choke

FACTS NO ONE IN THE WORLD DOES IT BETTER THEN THE GIANT ARTICHOKE #WESTCOASTEATING

I agree 💯 and stuff mine with Gilroy Garlic. ❤️👍

This is Roman-jewish food. Not Italian.

Under-Kaoz. 🤦🏻‍♂️ It’s an italian cooking of roman jewish origin. Rideaux bourricot.

Ti sei perso qualche cosa. Italian style

Seriously 90% of this plant is completely indelible. What a waste of time lol

These are amazing, but they combine my least favorite aspects of cooking: deep frying and tedious prep.

Try just boiling one first. When the leaves pull of easily, it's done. Put a leaf in your mouth soft side down and scrape the leaf with your teeth. For dip try duke's mayo and a few drops of balsamic vinegar. Dont eat the spiky parts and carve the heart out with a spoon.

The dipping sauce looks tasty. I usually just use lemon juice but will give your mix a try. Thanks.