Cardoon

How to store Cardoon

Will keep for about a week in the bottom of the fridge.

Prep & Cooking tips

Bitter and tough when raw, they need to be prepared and cooked before eating. Peel the tough, fibrous edges away with a knife or a peeler. Chop the ribs into 2cm chunks and drop them into acidulated water (water with a squeeze of lemon) to stop them browning, until ready cook. Boil for about 15 mins or until tender.

Easy ideas

1. Fritters

Prep the cardoons as above and cut them into 6cm batons. Boil in plenty of acidulated, salted water for 20 mins, or until tender. Drain and dust them in seasoned flour to coat. Dip into beaten egg, then roll in breadcrumbs. Deep fry in batches until golden. Serve immediately, perhaps with aioli for dipping.

2. Baked with potatoes

Prep the cardoons as above and cut into 2cm crescents. Cut 2 medium potatoes into 1cm batons. Butter a gratin dish and fill with the cardoons and potato, 100g grated parmesan (or cheddar), 2 chopped garlic cloves, 250ml double cream and 100ml whole milk. Top with a mixture of breadcrumbs and 50g parmesan. Bake at 180°C for about 40 mins until the potatoes are tender and the top has browned.

3. Braised

Prepare the cardoons as above and cut into 2cm crescents. Gently sweat 1 small onion and 1 garlic clove with a knob of butter and a dash of olive oil for a few mins. Add the cardoons along with a bay leaf, thyme sprig and a small glass of white wine or sherry. Season with salt and pepper. Let the booze reduce by half and add enough stock to cover the cardoons. Loosely cover and simmer for 20-30 mins or until tender.

Goes well with

Acidic flavours (Lemon juice, White wine, Vinegar)

Cured pork (Bacon, Chorizo, Prosciutto)

Dairy (Butter, Cheese, Cream)

Green summer veg (Broad beans, Green beans, Peas)

Herbs (Bay, Chervil, Chives, Mint, Parsley, Tarragon, Thyme)

Shellfish (Crab, Prawns)

Mushrooms and truffles

Anchovies

Eggs

Garlic