Whether you steam artichokes then dip them into melted butter or mayo, or trim them down to the hearts, blanch, and marinate in olive oil and herbs, or dip them in a batter and deep fry, most of us agree that artichokes are delicious. But if you don’t know how to prepare them, artichokes can certainly seem intimidating. This is where learning proper technique comes in handy! Hot Stove Society Chef Instructor Bridget Charters is here to show you everything you need to know to prepare and cook all those beautiful artichokes you’ll be seeing in the market.

You’ll learn to clean and turn baby artichokes, hands on. Then blanch and marinate your artichokes and take a container to savor at home.

As Bridget demos, you’ll enjoy generous tastes of all the artichoke dishes that are demoed. A glass of wine or beer is included.

What You’ll Learn:


  • Bridget will bring in an assortment of artichokes and talk about artichoke varieties
  • How to roast baby artichokes and finish with olive oil, garlic, herbs, and breadcrumbs
  • How to shave artichokes into a salad
  • Bridget’s technique for “steamed” artichokes with mayo
  • Artichokes Barigoule style
  • How to batter and fry artichokes for fritters

Hands on:

  • How to clean and turn artichokes
  • How to blanch baby artichokes and how to marinate them

Menu of Tastes:

  • Italian style marinated artichokes
  • Artichoke salad with lemon and parsley
  • Artichoke fritti with aioli
  • Artichoke Barigoule
  • Classic steamed artichokes in garlic butter

If you have any questions about this class, please email [email protected].

Price: $90