Cardoon recipe: 59 photos
Zuppa di cardi (Cardoon Soup) - Memorie di Angelina
FAQ
Like their botanical relatives, cardoons have an earthy, mild sweetness. Their flavor is similar to that of artichoke hearts, celery root, or sunchokes. They retain a juicy, crisp bite when steamed, sautéed, or braised in stews and soups and turn velvety-soft in baked dishes like gratin.
It's a unique vegetable that looks like an overgrown celery stalk but tastes like an artichoke, to which, in fact, it is related. Cardoons grow easily in a temperate climate. In fact, they grown wild in California.
DIRECTIONS
- Boil a large pot of water and add prepared cardone.
- Lower heat to simmer and cook for 45 minutes.
- Drain cardone, cool, and chop into 1 inch pieces.
- Heat oil in a skillet on medium heat and saute onion until golden brown.
- Add cardone and lower heat. ...
- Toss with almonds, salt, pepper, and thyme.
Cut the whole stalk lengthwise into two or three strips, then make crosswise lengths of a couple of inches. Parboiling until tender (10 minutes or so) is definitely worthwhile because they can be bitter. Drain and rinse, and that bitterness is all but gone.
Raw cardoon is a source of: copper, as it provides the equivalent of 23% of DRVs, i.e. 0.23 mg per 100 g. According to the Ciqual 2020 table, raw cardoon is one of the vegetables with the highest copper content; potassium, as it provides the equivalent of 20% of DRVs, i.e. 400 mg per 100 g.
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The Right Way To Cook CARDOON At Home
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