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 Selection
and Storage Tips
Select
stalks that are firm and silvery, grey-green in color. Like
any produce, stalks are best used fresh but will store in the
refrigerator for up to two weeks my wrapping the base of the
stalks in damp paper towels and surrounding them with a paper bag.
Preparation and Cooking Tips
Cardoons are pre-cooked to remove any bitterness. Peel and
remove the strings from the stalks and then blanch in boiling,
salted water until they are nearly tender enough to stick a fork
in them. This can take from fifteen to thirty minutes. Drain in
a colander and quickly rinse in cold water to stop the cooking
process. Place in a bowl of water. Some people blanch
and then remove the strings. They are now ready to use in
for favorite recipe.
Recipe
Ideas
Eating
cardoons can be as simple as tossing the cardoon, as prepared
above, with a vinaigrette dressing, lemon butter, or covering in a
cheese sauce.
Fritto
di Cardoni (Fried Cardoon)
Ingredients:
Mix a batter from
the above ingredients by stirring the yolk with the other
ingredients (except for the egg white) into the flour, then slowly
add water until you have a not relatively thick batter. Stir
well and let the batter rest for several hours. After it has
rested, whip the egg white and fold it into the batter.
Prepare cardoon stalks by precooking (see preparation and cooking
tips above). Cut the prepared stalks into bit size pieces
and sauté them in butter. Lightly salt them at this point.
After they are light brown in color, remove, roll in flour, dip
them into the batter, and deep fry them in fresh olive oil.
Delicious!
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