Buon Giorno, Good Morning,

 

I posted this recipe for Historic Foodie, as per his request, as he has grown some lovely green cardoon on his Kentucky Farm.

 

I employ Red variety cardoon, and it is just luscious.

 

CARDOON, a close relative of the artichoke; the cardoon is very popular during the winter from November through February in the Basque Country, Navarra and southern France. The simplest way of preparing it is, to de-string the exterior threads, slice into 1 1/2 inch fork bite pieces and boil, in salted with lemon or vinegar water.

 

Here is a lovely Bechamel baked cheese topping for it; and it is delicious.

 

CARDOON GRATIN

 

4 stalks cardoon ( de-stringed from the threads on exterior )

1 tblsp. fresh squeezed lemon juice or white wine vinegar or sherry vinegar

 

 

 

*** Recipe calls for: 1/2 cup Ricotta, Spanish Requeson, La Rioja fresh Cameron Goat cheese or Fresh white cow or goat  variety of choice available

 

2 tblsps. Evoo

2 tblps. AP Flour

1 tblsp. sherry or dry white wine

1 1/2 tblsps. chicken broth or vegetable broth

2 salt cured anchovies ( soak in milk 1/2 hour to reduce saltiness)

salt and freshly ground black pepper to taste

 

FOR FINISHING

 

1 tablespoon each of:  Spanish Smoked Paprika called Pimentón de La Vera, finely minced garlic, freshly sliced parsley, day old bread crumbs, crushed almonds and Strips of Iberian Ham for adorning and Evoo.

 

1) de-string the stalks on the exterior of the exterior tough threads thoroughly

2) Slice the stalks into 1 1/2 inch fork bite slices

3) Bring a pot of lemon juiced salted water to boil

4) Place the cardoon pieces into the boiling water and boil for 25 mins.

5) Arrange the carefully drained slices in a casserole or clay earthenware ( to fit under the oven broiler )

6) preheat the broiler section of your oven

7) Make the bechamel sauce; in a small sauce pan stir in the flour, and cook until almost golden, then, add the wine, and let it bubble; and whisk over heat until it thickens.

8) add the broth gradually whisking until thick to coat the back of a wooden spoon

9) beat in the fresh cheese and the anchovies well drained from the milk and with fingers, brush off the salt debris

10) using a whisk, adjust black pepper and salt and the consistency of the bechamel should be velvety and thick smooth

11) sprinkle the finished product with the Finishing Ingredients and slide the earthenware under the broiler to brown and bubble.

 

Delicious and enjoyable,

Happy Holidays,

Margi.

 

 

 

 

I'm going to try and get over to the Fort in the next few days and harvest some of my cardoon to use in this dish.

 

 

I went ahead and got the seeds - so it will be around 120 days to harvest. Sometime around Christmas I expect.