How to Chop Garlic for Chicken Artichoke Turnovers

Video Transcript

"Hi, This is Rich Buccola in New York city and today on behalf of expert village, Im going to show you how to make chicken artichoke turnovers! First thing we're going to do is take the garlic out of it's shell. Just take the butt-end of the knife, punch it down on your garlic. You'll see that it will come out of it's shell very easily. You have this hard piece on the tip which is the "stem", give that a cut off. It's very hard and you don't want that in your garlic. So, one more time were going to just give it a punch, take out our shell and definately get rid of that stem. You also might sometimes see something like this where part of the garlic is a little old, just cut that out and get rid of it as well. You don't want that in your garlic. We're going to do three cloves of garlic. Alright what you want to do is slice your garlic one way we're going to chop this up real fine then saute it up in our pan. Turn your garlic then chop it this way. Again, dont worry about the size because were looking to get minced, because I'm sure there are great chefs that can do that in one shot and have it. But look, all you've got to do is start using your chopping motion. It's a lot easier and gives you a little exercise. Keep pushing this in and chop this up fine. Alright I have this minced really fine and we're going to add this to our scallion and what we're going to do now is saute it. And we just want to saute this just enough to open it up. We're really not trying to cook it, but trying to release their flavors and get them translucent. So come back and meet me at the frying pan."