Help!! What does this recipe mean?
I was cruising for a braised lamb recipe and came across this recipe for lamb ragu with artichokes, oven roasted tomatoes and basil (http://www.seriouseats.com/recipes/2009/05/lamb-ragu-with-artichokes-oven-roasted-tomatoes-and-basil-recipe.html) but don't understand part of the artichoke instructions. It says "2 large or 8 baby artichokes, trimmed" but then later on says "about 20 minutes for baby artichokes, 30 minutes for large artichoke bottoms". To me "trimmed" is cutting off the sharp points, but otherwise leaving them whole. Can someone please explain this to me?
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3 Comments:
I've never done this myself - but to "trim" an artichoke means you've got to remove the thistle material from the center (an artichoke is the bud of a kind of thistle that has been domesticated). Here's one of many videos available. Just google "how to clean an artichoke."
http://foodblogga.blogspot.com/2008/04/how-to-clean-cook-and-eat-artichoke.html
lemonfair at 7:50AM on 08/12/09
This recipe seems like it would be best to use the baby artichokes--less perceived waste. The baby chokes need to have the 2 or 3 layers of tough outer leaves removed until you reach the tender light green/yellow center leaves. Now suitable for braising and entirely edible.
With the larger artichokes the leaves aren't desired in certain types of dishes. So to prep them, you would cut away all of the leaves and remove the choke, peel the outer layer of the stem (the stem is edible) and bottom, until you have tender stalk and bottom. Braise whole or slice and proceed with your recipe.
The trimming method you are used to is for when you want to eat the leaves of the large arthichoke, the recipe you've linked does not use the leaves.
wookie at 11:53AM on 08/12/09
Thank you both for your help. I love artichokes, but have never done anything to a whole one other than steam and eat. I'll definitely go for the baby artichokes. Good thing there is a farmer's market just about every day in LA.
beresh at 5:43PM on 08/12/09