Name: Cardoons with Beef Marrow (Cardons à la Moelle)
Prep time: 30 min
Total time: 30 min
Yield: For 4 People
Cuisine: French
Ingredients: Parmesan cheese (¼ lb.–about ½ cup, grated; Beef marrow (½ lb.); Cardoons (1 or 2, according to size); All-purpose flour (4 Tb); Lemon (1); All-purpose flour (¼ cup); Milk (1¼ cups); Olive oil (3 Tb); Crystal salt, freshly ground black pepper; Sweet butter (4 Tb)

Preparation info

For
4
People

Difficulty
Medium
Ready in
30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

The Italian-originated cardone, which looks and tastes rather like a silvery green globe artichoke on a long stem, is one of the favorite winter vegetables of gourmets in France and Italy. It also grows in California and is distributed nationally during the winter months. One eats the leafy, fleshy and tender, delicately flavored midribs of the plant, and this is one of the best methods of preparing them. (Menu with wines.)

Ingredients

Method

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Ingredients

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