Anne Willan

Cardons à la Crème

Cardoons with Cream

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Cardoons have a pleasantly sharp flavour reminiscent of Jerusalem artichokes and fennel, all of which are good cooked ‘à la crème’, as in this recipe. The leaves and prickly outer stalks are not used; only the inner stalks are eaten.

Ingredients

15 g flour

Method

To prevent the cardoons from discolouring, prepare a ‘blanc’ for cooking them: mix the flour with 3—4 tablespoons of the water. Bring the remaining water to a boil in a large pot; then add salt and the juice of 1 lemon. Whisk in the flour mixture and bring back to a boil, stirring occasionally.