Techniques » Trimming an Artichoke
Preparing a prickly artichoke can be daunting but Jody Adams does it in a snap. Your hands are the best tool for taking care of the outside and a sharp knife will trim the top and stem. Make sure they're the last item you prepare on your menu as raw artichokes impart a bitterness that will transfer to other dishes. Give them a quick lemon massage to keep their color and they're ready to cook.
James Beard award-winning Chef Jody Adams of rialto celebrates regional Italian cuisine interpreted with New England ingredients at her landmark restaurant in Harvard Square. Chef Adams has been praised for her creativity and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times. Jody was a top contender on Top Chef Masters and made Boston proud! Outside of the restaurant, Jody is actively involved in organizations that support children’s advocacy and hunger relief both domestically and internationally. She is committed to supporting The Greater Boston Food Bank, Share Our Strength and Partners In Health.
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