[Sca-cooks] Cardoons

[Terry Decker]

I've worked with them a couple times, when I chanced upon them in a grocery.  The basic instructions are to get rid of the leaves, take the stalks and trim both ends, then pare off the spiny sides of the stalks, cut them into pieces and blanch the pieces.  I've found that blanching should be parboiling.

A slightly different preparation method than the one I did can be found here https://foodandstyle.com/prepping-and-blanching-cardoons/ 

Please let me know what you discover in your experimentation.

Bear

On 4/17/2020 7:43:04 PM, David Friedman <ddfr at daviddfriedman.com> wrote:
Does anyone here other than me have any experience cooking cardoons? So
far I have one period recipe I like, producing something rather like
french fries, but that's it. I have read various descriptions, period
and modern, of what to do with them, but precisely how you are supposed
to process them initially is not entirely clear, and I would be happy to
get some information from anyone here who has first hand experience.

We are self quarantining and there are enough cardoons in the yard to
provide vegetables for the four of us for a week or two.

--
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/