Cardoons

Cardoons from Path Valley Cooperative in Pennsylvania.

To cook– slice (some varieties have sharp edges so take care when handling raw), bring salted water to a boil, add cardoons, return to a boil, drain.  Repeat this process until the cardoons are tender but not mushy, this usually takes 5 or 6 times.

At our last Home restaurant we made a salad with the cooked cardoons, wild capers, golden raisins, picholine olives, fresh parsley, lemon juice, olive oil, salt and pepper– and served the salad passed on a warm corncake.


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This entry was published on September 23, 2011 at 11:04 am and is filed under cooking, eating, Home Restaurant, Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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