January 25th, 2014

Cardoon Recipe

We have very impressive cardoons in the garden right now. They require more work to cook that to grow. The Italians and Spaniards are very well versed in cardoni, here in American not so much. They are in the artichoke family and look like a giant thistle of which we have many more then we want right now in the Hill country of Texas. It took Jeremy, our chef de cuisine and I a little while to figure out how to cook these pseudo artichokes. First trim the spines, peel the fibers and cut in crosswise 2 inch pieces. Soak in salted water chilled for 8 hours. Drain and bring to a boil in salted water in a pot big enough to allow the cardoons to not be crowded, (1 tablespoon salt to 2 quarts of water)simmer until tender – 20 to 25 minutes Once tender- drain and let cool – room temperature. As you know by now this is not a spur of the moment endeavor

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