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Cardoons AKA Cardone, Cardoni, and Cardi

Cardoons

Cardoons are part of a thistle plant and are related to artichokes. The cardoon has a taste similar to an artichokes. However, cardoons are the leaf stem of the plant while artichokes are the flower. Cardoons are almost always steamed or pre-boiled for 15 to 30 minutes to soften them and to remove the bitterness found in raw cardoons. These pre-cooked cardoons are then finished using a second cooking method.


Cardoon Tips And Techniques

Separate the cardoon stalks. Remove the leaves from the leaf stems which are the edible part of the cardoon, and cut these stems into 2 to 3 inch segments. You can rub the cut surfaces with a lemon to keep them from discoloring. At this point you usually boil the cardoons in water containing some lemon juice and an half a lemon (again to preserve the color.) Even if you are going to cook the cardoons by a different method, the boiling is usually needed to soften them and to remove any bitterness. After they are boiled, have drained and are cooled, remove any noticeable strings.

 

cardoons

 

BOILED CARDOONS TO BE USED IN RECIPES below

Cardoons are almost always precooked by boiling or steaming until they can be pierced easily by a thin knife. 15 - 30 min.
Sauteed Cardoons Saute BOILED Cardoons (above) in oil for 8 - 10 min. Add herbs, salt and pepper.
Stewed Cardoons Add BOILED cardoons during last 10 min of stewing
Pan Fried Cardoons Dry and dredge BOILED Cardoons (above) in seasoned flour- pan fry 4 - 5 min..
Deep Fried Cardoons Dry and dredge BOILED Cardoons (above) in seasoned flour- dip in beaten egg - deep fry 350 F for 4 min. turning once
Braised Cardoons

No need to start with Boiled CardoonsOften with other vegetables such as onions and tomatoes
350 F 1 1/2 hrs covered raise oven temp to 400 F uncover 30 min. more

Stewed Cardoons Add BOILED cardoons during last 10 min of stewing

Native to the Mediterranean.

 

Flavors That Go

Common ingredients used in cardoon recipes include:

Acidulated water
Anchovy fillets
Bechamel sauce
Black olive paste
Butter
Butternut squash
Caciocavallo
Carrots
Cheese
Chicken stock
Chives
Chopped fresh basil
Corriander
Cream sauce
Diced pecorino
Egg
Egg yolks
Eggs
Extra-virgin olive oil
Flour
Fresh bread crumbs
Freshly-ground black pepper
Garlic cloves
Ham
Herbs (parsley, chervil)
Lemon
Lemons
Marrow
Milk
Onion
Pancetta
Parmigiano-reggiano
Parsley
Parsnips
Plum tomatoes
Red bell peppers
Red pepper flakes
Rice
Ricotta
Salt
Stock (chicken, beef, veal)
Spanish onion
Tomatoes (tomato sauce)
Truffles and truffle oil
Vinaigrete
White wine

Classic Cardoon Recipes:

Sauteed Cardoons
Stewed Cardoons
Cardoon Gratin
Cardoons a la lyonnaise
Deep-Fried Cardoons
Cardoon Soup
Pureed Cardoons




 

 

 

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