Boiled Cardoons

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Discard the outer stems, which are very tough. Cut the inner stalks into 3-in. lengths, remove the prickles, cover with boiling salted water and lemon juice and cook very gently for 15 min. Drain and rub off the skins with a cloth. Put into fresh, boiling, salted water and continue to cook very gently for another 1–1¼ hr. Drain well and coat with white sauce. Serve immediately.