We were all wowed recently by the video of the great French chef Pierre Koffmann on stage at the MAD Symposium demonstrating some of his skills. He showed everyone how to easily debone a pig trotter and, in just seconds, how to quickly prepare an artichoke.
Artichokes taste great but are notoriously tricky to prepare, however, with a few simple pointers on how to approach them correctly and you’ll have the key to unlock a really great ingredient.
In the video below by Foodista, they speak with the culinary director Branden Karow as he takes the team through how to prepare an artichoke, in this case baby artichokes.
Take a look at the video and be sure to buy those artichokes the next time you pass them in the supermarket. There's also some top artichoke recipes here to keep the inspiration going.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.