Cardons à la Crème

Name: Cardons à la Crème
Cuisine: French
Ingredients: Freshly ground pepper; Dash nutmeg; ½ cup crème fraîche, or whipping cream; 1 cup milk; ¼ teaspoon sugar; 1 tablespoon minced parsley; ¼ teaspoon dried chervil; ½ lemon; 1 bunch of cardoon; Salt to season water; 2 teaspoons Fruit Fresh; Water; ½ teaspoon salt; 2 tablespoons flour, plus 1 teaspoon; Butter

Creamed Cardoons

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

The cardoon is a relative of the artichoke without its edible flower, but grows like celery, only much taller. Cardoons are available in Italian and specialty grocery stores.

Ingredients

1 bunch of cardoon
½ lemon
Water
2

Europe
France
Dauphine
Side dish
Vegetarian
Savoie
Mediterranean

Method

Discard tough outer stalks of the cardoon. Break off the tender, inside ones. With a potato peeler, peel the ribs, or strings, off the stalks, just like peeling celery.
Cardoons turn dark (like artichokes) when cut; to prevent this, rub the cut side of a lemon over the branches as soon as they are peeled. Cut into 2-inch lengths and put into water to which ha