Other

Steam 25-40 min depending on size.

Steaming is the easiest and most reliable method for whole artichokes. Oven can’t penetrate the dense layers.

Roast 400°F, 25-30 min.

Halved/quartered hearts roast and caramelize beautifully. No thick leaf layers to penetrate.

Roast 425°F, 12-15 min.

Even roasting with slight char on the tips. Hands-off and consistent. Stovetop gives more char but requires attention.

Sauté med 5-7 min.

Usually a supporting ingredient in mirepoix (with onion and carrot). Quick sauté as part of a larger recipe is the typic...

Roast halved 375°F, 20-25 min.

Roasting caramelizes the edges while keeping the center tender. Braising on stovetop makes it silky — both are excellent...

Roast wedges 400°F, 25-30 min.

Caramelization transforms the anise flavor from sharp to sweet and mellow. A complete flavor transformation.

Roast 425°F, 25 min.

Roasting caramelizes this underrated vegetable. Tastes like a mild, sweet broccoli stem when roasted.

Roast 425°F, 15-20 min.

High-heat roasting reduces slime and gives great char. Hands-off and consistent. Pan-frying also reduces slime but requi...

Pan fry med 3-4 min/side (tostones — smash and fry twice).

Green plantains are starchy — tostones require stovetop frying. The smash-and-refry technique needs direct oil contact.

Bake 375°F, 20-25 min (maduros).

Ripe plantains caramelize beautifully in oven — hands-off and consistent. Pan frying is equally good but requires attent...

Roast wedges 400°F, 15-20 min.

Both methods mellow the bitterness through heat. Oven is more even and hands-off. Stovetop gives deeper char.

Blister in hot oiled pan over high heat 3-5 min.

Blistered in a hot pan is THE classic preparation. Fast, easy, and gives perfect charred blisters. The whole point is th...

Roast 400°F, 30-35 min.

Roasting brings out a nutty sweetness similar to artichokes. Dense tuber that benefits from prolonged dry heat.