50 People Try to Remove Artichoke Hearts | Basic Skills Challenge

To gain the power of their enemies. Sure, the enemies may be vegetables, but no dip is made without a proper battle. 50 people feel the fury as they peel deeper, beyond the petals, into the Valhalla of the artichoke. Like the knives you see in this video? Grab your own set at https://www.bedbathandbeyond.com/store/brand/epicurious/4589/?ta=typeahead&ml=v2

Released on 6/20/2018

Credits

Starring: Robert Ramsey

Transcript

00:00
What's that line from Amélie?
00:02
At least an artichoke has an heart, but you don't.
00:05
(classical music)
00:09
This is my first time holding a artichoke
00:11
in my entire life.
00:12
I've never prepared an artichoke.
00:14
The heart's in the middle, I think.
00:15
Do I just peel it?
00:19
I'm just gonna go 'til there's nothing left.
00:23
Where is it?
00:24
What is the thing that we eat?
00:26
I just wanna peel it open.
00:27
I feel like I'm opening a present
00:30
and expecting something inside,
00:31
but what if there's nothing in there?
00:32
It looks like a flower of sorts.
00:35
It's quite pretty.
00:39
I think I know where the heart it, but...
00:42
Yeah, so there's a...
00:43
Ow, ow!
00:44
Ouch!
00:45
Ow, jerk.
00:48
I feel like since it only has leaves and a heart
00:51
that the heart's gotta look different than the leaves.
00:53
I feel like I'm not getting anywhere with this.
00:55
I'm just gonna chop this.
00:57
(chopping)
00:58
The heart is probably what I just
01:01
sliced directly down the center of.
01:03
This makes no sense.
01:04
I surrender.
01:06
It's not happening.
01:08
First thing's first,
01:10
I'm gonna peel off a few of the leaves down by the bottom.
01:13
It's musical, listen to it.
01:15
(snapping)
01:18
I like cleaning up the stem.
01:20
Until you get all the hard, nasty stuff off it.
01:22
I'm going to cut off the top.
01:28
I am taking out the choke.
01:32
This is nasty texture.
01:38
And then I'm gonna dip it in the water.
01:43
The lemon keeps them from getting brown.
01:45
That much I know.
01:46
And with this part, you can...
01:48
All of it you can eat.
01:49
This doesn't look right to me, but the heart is there.
01:52
I feel like there's a better way to do this.
01:53
(tape rewinding)
01:57
Okay, we're gonna find the heart of the artichoke.
02:00
The first thing I wanna do is just remove
02:02
the really loose leaves on the outside of the artichoke.
02:05
I'm basically just looking to expose the kind of
02:09
lighter yellowish green color that's on the inside.
02:12
The stem of the artichoke is completely edible as well.
02:16
I'm just going to peel off the tough, fibrous, woody part
02:18
that's the outside texture
02:20
and leave the inside part, which is tender.
02:22
So, I'm gonna work my pairing knife
02:23
upward towards the area where I just took those leaves off
02:27
and work my way around.
02:30
The next part,
02:31
we're gonna find the top of the lowermost leaf.
02:33
We're gonna cut it, and I'm gonna come straight down.
02:36
The green leaves on the outside
02:38
are the part that we wanna get rid of.
02:39
So, when the leaves turn yellow,
02:41
you've made it to the heart.
02:42
Depending on the preparation method for the artichoke,
02:44
we may want to remove the choke.
02:47
I'm gonna just take the spoon,
02:48
put it into the center of the artichoke, and twist.
02:51
There it is.
02:52
That's the choke right there, all that furry stuff.
02:54
Now, one thing that you're gonna notice with an artichoke
02:56
is that they're very oxygen sensitive,
02:58
meaning that they turn brown quickly.
03:00
So, when you have your artichoke heart exposed and clean,
03:03
then you wanna quickly get that submerged into water,
03:07
and water with a little bit of lemon juice will really help,
03:10
and that's because the acidity will help stop
03:12
the oxidation process,
03:13
which will turn the artichoke brown.
03:14
(classical music)
03:23
I think I've broke the heart.