How to cook like a pro
From shucking oysters and de-pipping pomegranates to sharpening a knife faster than
Gordon Ramsay can say the F-word, the Taste team will show you how to master the
finer tricks of the chef's trade. Want to know how to do something?
Email us and we'll answer it here.
An SA first: Free-from-lactose dairy products
In a first for South Africa, Woolworths has introduced a new fresh free-from-lactose range of milk and yoghurt products
Peel artichokes
Hold the artichoke upside down and snap off the stem. With a small sharp knife, cut around the heart (on the base). Cut off all the leaves, trying not to cut into the heart.
Once you have the heart, remove the sharp, hairy part around it. Rub each heart immediately with a lemon to prevent oxidation (discolouration) and put them in cold water, with half a lemon squeezed into the water.
If all else fails, you can use a bought jar of artichoke hearts, but the taste of fresh artichokes is far superior to those that have been pickled.
Learn more about artichokes on our In Season page
RECIPES WITH ARTICHOKES
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
