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Basic Preparation 1 For Cardoons
Preparation info
- For every
2—2½ pounds
you’ll need - Difficulty
Easy
Appears in
Published 1986
I don’t know whether it’s different tastes or different cardoons, but French and Italian cookbooks recommend an initial 2-3-hour cooking for this vegetable, while I have found that about ½ hour should do. The preliminary cooking will suit just about any preparation except one that requires lengthy secondary cooking.
Ingredients
3 tablespoons 6 cups 3 tablespoons
Method
- Place flour in nonaluminum pot; slowly whisk in water. Add lemon juice and salt and bring to a boil.
- Meanwhile, trim off base of cardoons. Remove leaves and any wilted or damaged outside stalks; halve remaining stalks crosswise. With a paring knife zip off heavy strings, as you would from celery. Divide wider base section in half lengthwise. Cut stalks and leav