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Good Eats: The Choke's On You
The artichoke... a spiny container that baffles many cooks. Perhaps it should surprise folks to find it in the Food Gallery. Reading of ten step cutting techiques and difficult recipes discourages people. But it shouldn't, because with the right know how, the artichoke is accessible and remarkably Good Eats! Alton shows how, and shares Artichoke Pasta Salad, a way to make Broiled Chokes, and Herb Oil.
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Episode Info
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Episode number: 6x3 Production Number: EA1F02 Airdate: Wednesday July 10th, 2002 Writer: Alton Brown
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Recap
Alton begins this episode as he has others, in the Food Gallery. Displayed here are foods that confound the cook. Over here is the pomegranate, succulent but impenetrable. Next to it we see the green bean, benevolent on the plate but requiring much tedium in preparation, snapping the ends and pulling the strings. There is the blue crab, dainty but dangerous. And finally, the enigmatic artichoke with its tough leaves and spiny – wait... the artichoke isn’t as difficult as many people think! And at its heart it is certainly... Good Eats!..Read the full recap
Episode Notes
Cards
- Marilyn Monroe was crowned as Castroville Artichoke Queen in 1948.
- The artichoke came to Europe from North Africa when the Moors invaded Spain.
- Artichokes are very low in calories, but high in vitamin C, iron and potassium.
- Artichokes contain an acid that makes almost any liquid taste sweet, so pair them with a wine that won’t mind… like Riesling.
Episode Quotes
Alton: Good evening, and welcome again to the Food Gallery. Tonight we meander a menagerie of ornery edibles, ingredients which revel in rousing cooks’ consternation.
Cultural References
The Food Gallery is a recurring riff on Rod Serling’s second best known television series, Night Gallery. Like the show it apes, the Food Gallery features outré exhibits spotlighted in an otherwise darkened room, one of which becomes the episode’s focus.
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