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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 09:57
As I believe you know, I grew cardoon this year.
 
I haven't sampled it cooked, yet. Raw I found it to be like a very strong, somewhat bitter, celery. Frankly, I didn't care for it all that much.
 
Cooking the cardoon might make a big difference, though. I found that to be true with the purple carrots. Raw they were overly earthy and woody tasting. Cooking brought out their natural sugars, however, and it was like a totally different veggie.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 10:14

Brook,

 
CARDOON must be simmered on a slow low flame for 2 hours, to tenderize, and it is NOT celery nor from same family. Cardoon cannot be eaten raw !  Ouch
 
It is a thistle member ancient Roman Mediterranean stalk vegetable.
 
1) wash
2) peel the outer layer
3) slice in finger length pieces
4) prepare ur stock
5) when brought to boil, add the sliced cardoon
6) lower flame to simmer
7) cover and simmer for 1 hour 
8) add the almonds, adjust salt and freshly ground black pepper
9) simmer another hour, until cardoon is tender
 
It is sweet and scrumptuous.  
 
LOL  Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 12:27
Of course it's not celery, Marg. I was companing taste, not botanical relationships.
 
Cardoon's nearest relative actuall is artichokes. The major difference being that with artichokes we eat the flowers; with cardoon we eat the stems.
 
I figured braising would be one of the ways to best use it. I'll give your recipe a try soon as we're done with this hospital thingy.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 13:06
Brook, I believe posted a recipe in Spain Section. Its wonderful. Yes it is in artichoke family. Even if u wish to braise cardoon, u must peel the stalks. If u make the soup u shall change ur views. I shall repost if I have not. Margi.   
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 13:22
Brook. 1.5 kilos red or green cardoon peeled; 200 grams pancetta; 1 glass chicken broth;   one tsp flour AP; water... one lemon for juice... evoo.. salt. blk. pep. ham or almonds garnish ... peel threads with sharp knife and slice in three to four inch pieces.   boil water with salt.. then add lemon juice.   put cardoon pieces in pot pand cook high flame 15 mins. then simmer on low flame one hour or until tender. slice pancetta and saute in a bit of evoo. add flour and combine thoroughly. then add broth. and incorporate with cardoon. simmer another half hour. sprinkle parsley. almonds and ham. do drain pancetta before putting in soup. Soothing and delicately. Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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