3997 The Preparation and Cooking of Cardoons

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Remove any blemished leaves from the outside, separate the white stalks and cut them into pieces 7–8 cm (3¼ in) long. Peel them and rub with lemon to prevent them discolouring and place into a basin of acidulated cold water. Discard the fibrous parts from the heart and cut and trim the hearts in the same way as the stalks.

Cook the prepared pieces of cardoon in a Blanc, covered with 500 g (1 lb 2 oz) chopped veal suet, spread over the surface to prevent the air from coming into contact and so discolouring them.

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