Cardoons
Cardoons are close cousins of artichokes, though what one eats is the stem, which is pale greenish white and resembles celery on steroids. Tasty, however, and one of the classic north Italian winter vegetables.
Cardoons in Béchamel Sauce -- Cardoni in Balsamella
Cardoons are quite tasty, but not that common in the US, so we omitted this recipe from my translation of Artusi's Scienza in Cucina. He doesn't say how many to use. I'd suggest a pound to serve 4 as a side dish.
Cardoons are quite tasty, but not that common in the US, so we omitted this recipe from my translation of Artusi's Scienza in Cucina. He doesn't say how many to use. I'd suggest a pound to serve 4 as a side dish.
Stewed Cardoons -- Cardoni in Umido
This recipe from Artusi's Scienza in Cucina; we omitted it from The Art of Eating Well for want of space. Artusi doesn't say how many to use, but does suggest an egg and lemon sauce for them. I'd suggest a pound to serve 4 as a side dish.
This recipe from Artusi's Scienza in Cucina; we omitted it from The Art of Eating Well for want of space. Artusi doesn't say how many to use, but does suggest an egg and lemon sauce for them. I'd suggest a pound to serve 4 as a side dish.
Cardoon Sformato -- Sformato di Cardoni
Cardoons may look threatening, rather like killer celery, but they're quite dleicate and work very well in this sformato.
Cardoons may look threatening, rather like killer celery, but they're quite dleicate and work very well in this sformato.
Fried Cardoons -- Fritto di Cardoni
This recipe from Artusi's Scienza in Cucina; we omitted it from The Art of Eating Well for want of space. Artusi doesn't say how many cardoons; I'd figure about a pound as a side dish to serve 4. Artusi also gives a good batter for frying vegetables.
This recipe from Artusi's Scienza in Cucina; we omitted it from The Art of Eating Well for want of space. Artusi doesn't say how many cardoons; I'd figure about a pound as a side dish to serve 4. Artusi also gives a good batter for frying vegetables.
About Cardoons
Close cousins of the artichoke, and a classic winter vegetable in Northern Italy.
Close cousins of the artichoke, and a classic winter vegetable in Northern Italy.
Cardoons Turin Style: Cardata alla Torinese
A tasty antipasto to keep winter at bay.
A tasty antipasto to keep winter at bay.
King Alberto's Cardoons: Cardi di Re Alberto
A zesty winter antipasto, and the King's favorite.
A zesty winter antipasto, and the King's favorite.