Today Show: Giada De Laurentiis Stuffed Artichokes Recipe & C.H.O.K.E.


Giada De Laurentiis: CHOKE Acronym To Clean Artichokes

With the first day of spring being today, the Today Show invited Giada De Laurentiis on the show to give the co-hosts a quick tutorial on how to clean artichokes for her stuffed artichoke recipe.

When cleaning an artichoke, the only thing you need to remember is the acronym CHOKE.

  • C – Cut off the top of the artichoke.
  • H – Have lemons ready. Artichokes are like apples. They oxidize quickly. De Laurentiis suggested squirting lemon in a bowl of water and tossing your artichokes in the bowl after they have been cut.
  • O – Open the artichoke. De Laurentiis said to cut the artichoke into quarters.
  • K – Keep trimming the inside and outside. De Laurentiis said it is important to get all the hairs out the artichokes, along with the purple stuff inside. It is also important to trim the outside of the artichokes and get down to the meat of it.
  • E – Eat and enjoy

You can get the recipe for her stuffed artichokes below as well as the recipe for the lemonade they were drinking on the show today.

Today Show: Giada De Laurentiis Stuffed Artichokes Recipe & C.H.O.K.E.

Giada De Laurentiis taught the Today Show how to cut, clean, trim and enjoy artichokes with the CHOKE acronym and made her stuffed artichokes recipe.

Giada De Laurentiis Stuffed Artichokes Recipe

Giada De Laurentiis Stuffed Artichoke Ingredients:

  • 2 lemons, halved
  • 3 whole garlic cloves, smashed
  • 6 large artichokes
  • 1 lemon, juiced
  • 1/3 cup chopped fresh Italian parsley leaves
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint leaves
  • 2 garlic cloves, minced
  • 2 teaspoons grated lemon peel
  • 4 tablespoons drained capers
  • 6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes
  • 2 1/2 pounds plum tomatoes, seeded, chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 12 fresh Italian parsley sprigs for garnish

Giada De Laurentiis Stuffed Artichoke Directions:

  • Squeeze the juice from the lemon halves into a large pot of cold water along with the lemon itself and some garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Remember to use the CHOKE acronym above.
  • Cover and boil until the artichokes are tender, about 45 minutes. Drain the liquid and set the artichoke quarters aside to cool to room temperature.
  • Mix together the lemon juice, herbs, garlic, lemon peel, capers, bread and tomatoes in a large bowl and season with salt and pepper.
  • Arrange artichokes on a platter and spoon the tomato mixture onto the artichoke quarters. Drizzle with olive oil. Garnish with the parsley sprigs and serve.

Giada De Laurentiis Lavender and Vanilla Lemonade Recipe

Giada De Laurentiis Lavender and Vanilla Lemonade Ingredients:

  • Simple syrup
  • 1 cup sugar
  • 1 cup water
  • 1 vanilla bean, cut in half lengthwise and seeds removed
  • 12 fresh lavender flowers with 3-inch stalks attached or 2 tablespoons dried lavender
  • Lemonade
  • 1 cup fresh lemon juice (from 4 large lemons)
  • 3 cups water, plus extra, to taste
  • Fresh lavender sprigs for garnish

Giada De Laurentiis Lavender and Vanilla Lemonade Directions:

  • In a small saucepan, combine the sugar, water, vanilla bean seeds, empty vanilla bean pods and lavender over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
  • Stir the simple syrup, lemon juice and water together in a pitcher. Chill for at least 2 hours until ready to serve. Pour into glasses and garnish with fresh lavender sprigs.


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