Harvest and cook the giant cardoon

Harvest and prepare
December 04, 2009


A friend gave me some giant cardoon seeds, and I tried to grow some of them. Giand cardoon should be sowed in spring and harvested in autumn and winter.

Giant cardoonsUnfortunately only two plants survive through my summer holidays, but at least we managed to taste them.

The core is the tender part of the giant cardoon. I removed the external leaves and the hard portions, cut into cubes, then cooked in boiling salted water until tender.
Like artichokes, you should put cardoon pieces in a bowl with water and lemon juice to prevent them from browning.


Cardoon and cheeseCooked cardoons can be fried, or added to soups and sauces.

I fried them in butter, then added some pieces of fontina valdostana cheese.


Cardoons croutonsThis cream is tasty and slightly bitter, I can be used on croutons or bruschetta.



Harvest and cook the broccoli rabeRead also:

Harvest and cook the broccoli rabe


This goes to Just Making Noise who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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Comments

Author: Joanne (URL)
04/12/2009

I have never heard of cardoons before but this spread looks super creamy and delicious. I could use it on a nice piece of crusty Italian bread.


Author: Rachel Cotterill (URL)
08/12/2009

How fascinating! That looks very tasty. Visiting from WHB :)


Author: Graziana
12/12/2009

they were bitter and tasty, worthy the waiting to harvest them


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