Stuffed cardoons

Name: Stuffed cardoons
Yield: Serves 4
Cuisine: British
Ingredients: salt and pepper; 1 egg, beaten; 2 tablespoons flour; 2 tablespoons olive oil; salt and pepper; ½ teaspoon ground coriander; ½ teaspoon chilli powder; ½ teaspoon ground cumin; 2 garlic cloves, very finely chopped; 2 shallots, very finely chopped; 450 g minced lamb; 2-3 cardoon stalks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

As you may know, I owe it all to the cardoon, which gave me my television debut with Pat Llewellyn on Sophie Grigson’s ‘Eat your Greens’. This recipe was the first dish I ever cooked on TV and I love it still.

Ingredients

2-3 cardoon stalks

Europe
United Kingdom
Side dish
London

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Cut the cardoon stalks into 5 cm lengths. Blanche them in boiling acidulated water for about 5 minutes. Drain and refresh under a cold t