Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

Cardoon takes work, but worth it

Recipe: Artichoke cousin needs triple blanching to remove bitterness

""
Cardoon is an artichoke cousin, but instead of flower buds, eat the stems.
(Photos: Debbie Arrington)
Like its close cousin artichoke, cardoon is a spring oddball. How did people ever figure out how to eat it?

Handsome in the garden, cardoon looks like a gigantic artichoke plant, growing 5 or 6 feet tall and wider across. But instead of edible flower buds, this thistle is valued for the center stem of its wide silvery leaves.

""
Remove fuzz with a metal spoon.
Trimmed of its leaflets, that stem looks like a giant celery stalk, often 18 to 24 inches long. Naturally bitter, that stalk has ridges with tough strings on one side, silvery fuzz on the curved inner side. Both strings and fuzz need to be removed before using.

Making cardoon palatable takes work. But the end result is delicious, like artichoke heart in stalk form. It's an Italian delicacy and worth the time, if you're lucky enough to get some stalks. (Look for them in farmers markets.)

Traditionally, cardoon is marinated (like artichoke hearts) and served in salads or as part of an antipasto plate. Don't skip on the blanching; it helps remove the bitterness and brings out that artichoke flavor.

Marinated cardoon
Makes 1 pint
Ingredients:
4 stalks cardoon
Salt
Juice of 2 lemons
1/2 cup extra virgin olive oil
1/2 teaspoon garlic salt
1/4 teaspoon red pepper flakes

Instructions:
Wash cardoon and remove any leaflets along edges.
With a metal spoon, scrape off silver fuzz from inside each stalk. With a sharp knife, remove strings from ridges on back of each stalk.
Cut stalks crosswise into 1-inch pieces.

""
Blanche cardoon pieces THREE times
before marinating
Bring a pot of salted water to a boil. Plunge cardoon pieces into boiling water. Blanch for 3 to 4 minutes.
Drain and repeat blanching TWO MORE times. (Yes, cardoon needs triple blanching.)
After the third blanching, cardoon should be fork-tender.
Mix together lemon juice, olive oil and seasoning. Pack cardoon pieces into a jar or other non-reactive covered container. Pour marinade over cardoon pieces. Stir to mix.
Cover tightly and place jar or container in refrigerator. Let cardoon marinate for a week before using.
""
Add marinated cardoon to salads and antipasto.
Once marinated, it will keep in the refrigerator for at least three months.
Note: Because olive oil solidifies in the refrigerator, remove cardoon at least 30 minutes before serving.

Comments

0 comments have been posted.
RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Taste Fall! E-cookbook

Muffins and pumpkin

Find our fall recipes here!

Thanks to Our Sponsor!

Cleveland sage ad for Be Water Smart

Local News

Ad for California Local

Garden Checklist for week of Oct. 6

Get ready to get to work! Cooler weather is headed our way mid-week.

* Clean up the summer vegetable garden and compost disease-free foliage.

* Harvest pumpkins and winter squash.

* October is the best month to plant trees, shrubs and perennials.

* Before planting, add a little well-aged compost and bone meal to the soil, but hold off on other fertilizers until spring. Keep the transplants well-watered (but not wet) for the first month as they become settled.

* Dig up corms and tubers of gladioli, dahlias and tuberous begonias after the foliage dies. Clean and store in a cool, dry place.

* Treat azaleas, gardenias and camellias with chelated iron if leaves are yellowing between the veins.

* Now is the time to plant seeds for many flowers directly into the garden, including cornflower, nasturtium, nigella, poppy, portulaca, sweet pea and stock.

* Plant seeds for radishes, bok choy, mustard, spinach and peas.

* Plant garlic and onions.

* Set out cool-weather bedding plants, including calendula, pansy, snapdragon, primrose and viola.

* Reseed and feed the lawn. Work on bare spots.

Taste Spring! E-cookbook

Strawberries

Find our spring recipes here!

Taste Summer! E-cookbook

square-tomatoes-plate.jpg

Find our summer recipes here!

Taste Winter! E-cookbook

Lemon coconut pancakes

Find our winter recipes here!