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Cardoons a la Grecque
Preparation info
4
portions- Difficulty
Medium
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
Cooking them in milk allows these delicious cardoons to retain their pale green color. Serve this at room temperature, but be sure to prepare it well ahead so that the flavors have time to richen.
Ingredients
1 bunch6 cups 2 cups
Method
- Trim the cardoons as you would celery. Scrape the ribbed side of each stalk with a sharp knife to remove strings and any brown skin. Cut them into ¼-inch-thick slices, dropping the slices in a bowl of cold water.
- Combine the water, milk, salt, and sugar in a large saucepan and bring to a simmer. Add the sliced cardoons, and simmer for 15 minutes. Rinse under co
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