Recipe: Grilled Artichokes From 'The Next Julia Child' Samin Nosrat (2024)

Samin Nosrat has been called “the next Julia Child” by NRP’s “All Things Considered” and “America’s next great cooking teacher” by Alice Waters,owner of Chez Panisse in Berkeley, California. Now, her cookbook “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” is helping cooks make amazing meals (no matter their level of experience in the kitchen) by mastering just four elements (you guessed it — salt, fat, acid and heat).

This theory of cooking comes from Nosrat’s own experience of learning how to cook, which really began after having dinner at Chez Panisse one night. After, Nosrat wrote a letter to Waters asking to bus tables. Her four years there were followed by multiple apprenticeships in Italy and a chef job back in Berkeley.

“Salt, Fat, Acid, Heat” hasgarneredrave reviews from prominent chefs and food writers, including the following:

  • “This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy. Samin is one of the great teachers I know, and wins people over to cooking with real food — organic, seasonal and alive — with her irrepressible enthusiasm and curiosity.” Alice Waters,author of “The Art of Simple Food
  • “Everyone was impressed when Michael Pollan managed to summarize the huge and complex subject of what we should be eating in just seven words: ‘Eat food, not too much, mostly plants.’ Samin Nosrat has managed to summarize the huge and complex subject of how we should be cooking in just four words: ‘Salt, fat, acid, heat.’ Everyone will be hugely impressed.”Yotam Ottolenghi, author of “Jerusalem
  • “’Salt, Fat, Acid, Heat’ is a must for anyone wanting to be a better cook. Samin Nosrat, along with Wendy MacNaughton’s fun illustrations, teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favor and buy this book. I promise you won’t regret it.” April Bloomfield, James Beard Award winner and author of “A Girl and Her Pig
  • “’Salt, Fat, Acid, Heat’ is a wildly informative, new-generation, culinary resource. Samin Nosrat’s wealth of experience comes together here in a pitch perfect combination of charm, narrative, straight-talk, illustration, and inspiration.” —Heidi Swanson,author of “Super Natural Cooking

Now it’s your turn to master these four elements of cooking with Nosrat’s grilled artichokes recipe.

Grill: Artichokes

Serves 6

Recall the miraculous way Heat transforms the flavors of wood into the extraordinary flavors of smoke and you’ll intuit why any vegetable will be improved by time spent on the grill. But only a handful of them can be properly grilled from a raw state. Think of grilling as a finishing touch for most starchy or dense vegetables, such as these artichokes, fennel wedges, or baby potatoes. Treat them right, by parcooking them on the stove or in the oven until they are tender, then skewer and grill them for a dose of smoky aroma.

  • 6 artichokes (or 18 baby artichokes)
  • Extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt

Set a large pot of water on to boil over high heat. Build a charcoal fire, or preheat a gas grill. Line a baking sheet with parchment paper.

Remove the tough, dark outer leaves from the artichokes until the remaining leaves are half yellow, half light green. Cut away the woodiest part of the stem end and the top 1 1/2 inches of every artichoke. If there are any purple inner leaves, cut them out, too. You may need to remove more in order to cut away everything fibrous. It might seem like you’re trimming a lot, but remove more than you think you should, because the last thing you want is to bite into a fibrous or bitter bite at the table. Use a sharp paring knife or a vegetable peeler to remove the tough outer peel on the stem and at the base of the heart, until you reach the pale yellow inner layers. As you clean them, place the artichokes in a bowl of water with the vinegar, which will help keep them from oxidizing, which makes them turn brown.

Cut the artichokes in half. Use a teaspoon to carefully scoop out the choke, or fuzzy center, then return the artichokes to the acidulated water.

Once the water has come to a boil, season it generously until it’s as salty as the sea. Place the artichokes in the water and reduce the heat so the water stays at a rapid simmer. Cook the artichokes until they are just tender when pierced with a sharp knife, about 5 minutes for baby artichokes and 14 minutes for large artichokes. Use a spider or strainer to carefully remove them from the water, and place them on the prepared baking sheet in a single layer.

Drizzle the artichokes lightly with olive oil and season with salt. Place the artichokes cut-side down on the grill over medium-high heat. Don’t move them until they begin to brown, then rotate the skewers until the cut side is evenly brown, about 3 to 4 minutes per side. Flip, browning the other side in the same way.

Remove from the grill and drizzle with Mint Salsa Verde (page 361), if desired, or serve with Aïoli (page 376) or Honey-Mustard Vinaigrette (page 240). Serve hot, or at room temperature.

Reprinted with permission from“Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.”

Recipe: Grilled Artichokes From 'The Next Julia Child' Samin Nosrat (2024)


What restaurant did Samin Nosrat work at? ›

In 2000, as a sophom*ore in college, Nosrat ate dinner at Chez Panisse and immediately applied to work there as a busser. She eventually worked her way up to the restaurant kitchen, becoming a cook and working with Alice Waters, who described her as "America's next great cooking teacher."

Where did Samin Nosrat learn to cook? ›

Nosrat learned to cook at Chez Panisse, in Italy alongside Benedetta Vitali and Dario Cecchini, and at (the no longer existing) Eccolo in Berkeley.

How do you eat grilled artichokes? ›

The edible part is located at the base of the petal. Pull the base of petal through slightly clenched teeth to strip off the petal meat. Pull off and eat the individual petals from the cooked artichoke, marking your way down to the heart of the artichoke.

What to eat in Samin Nosrat? ›

The Best Samin Nosrat Recipes, According to Eater Editors
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Apr 24, 2020

How long did Samin Nosrat live in Italy? ›

“To me, the Italian food that we were cooking was always way more interesting than the French food,” she says. Nosrat spent two years in Italy apprenticing under a Tuscan butcher and Florentine chef Benedetta Vitali (who appears in her Netflix show's first episode, which Nosrat confesses is her favorite).

How many languages does Samin Nosrat know? ›

What are the four elements of cooking? ›

Salt, fat, acid and heat are the four fundamental elements of good cooking, says New York Times food columnist and former chef Samin Nosrat. Nosrat has never cooked with recipes – she learnt to cook at San Francisco restaurant Chez Pannise where the menu changed every day – and believes they're too static.

Where did Mario Batali learn to cook? ›

After graduating from Rutgers, the State University of New Jersey, in 1982, he enrolled at Le Cordon Bleu cooking school in London, but he quickly withdrew and instead apprenticed under soon-to-be-famed London chef Marco Pierre White.

Are grilled artichokes good for you? ›

Artichokes are a great source of fiber, which can help keep your digestive system healthy by promoting friendly gut bacteria, reducing your risk of certain bowel cancers, and alleviating constipation and diarrhea ( 20 , 21 ). Artichokes contain inulin, a type of fiber which acts as a prebiotic ( 22 ).

What is the healthiest way to eat artichokes? ›

Some people choose to peel away the petals of the artichoke and only eat the center, or "heart.” However, some of the best nutrients are concentrated in the leaves. To get the full health benefits, you can pull the leaves off the artichoke and scrape off the meaty part with your teeth.

How do you cook Rachael Ray artichokes? ›

Add 1/8-inch chicken stock or water to a casserole dish. Fill the artichokes with the breadcrumb mixture, stuffing between each leaf and filling the center. Place artichokes in the casserole dish and bake to heat through and until edges of leaves curl in and brown, about 20 minutes.

Who owns Benu Restaurant? ›

COREY LEE. Corey's career has spanned over 25 years of working at some of the most acclaimed restaurants in the world, including a tenure as head chef at The French Laundry where his work was recognized with a James Beard Award. He then opened Benu in August 2010.

Who started restaurant August? ›

John Besh was a co-owner with Octavio Mantilla of Besh Restaurant Group (BRG), the group formed after they bought out the original investors of the acclaimed restaurant August.

Who was the first internationally renowned chef of an American restaurant and the author of the Epicurean? ›

Who is Charles Ranhofer? "The first internationally renowned chef of an American restaurant Delmonico's in New York City. In 1893 he published his ""franco-american"" encyclopedia of cooking ""The Epicurean"" containing more than 3500 recipes."

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