Bob Terwilliger > wrote:

> I went shopping early this morning, and was surprised to see cardoons in the
> produce case. I bought the best-looking bunch of it, and now I'm ruminating
> on ways to use it. They're similar in flavor to artichokes (no surprise
> there; they're the same species).
>
> My "candidate" uses are
>
> 1. Blanched and served with bagna cauda
> 2. Fried, then covered with tomato sauce and cheese and baked
> 3. Made into soup with lamb, pancetta, and onions
> 4. Made into a savory custard with béchamel, onions, ricotta, parmesan, and
> eggs
>
> ...or maybe I'll just wing it and do something completely different!

Do you happen to know what kind of cardoons they are? In the codified
bagna caôda recipe the gobbi (hunchback) cardoons of Nice (Nizza
Monferrato) or the spadoni di Chieri varieties are specified. I wonder
if these varieties are grown in or imported to California.

Bagna caôda is supposed to include Jerusalem artichokes, so, for a
change, here is an interesting recipe for cardoon and Jerusalem
artichoke soup, also from Piedmont. The recipe is from the latest
Accademia Italiana della Cucina regional recipe compilation.

Victor

Minestra di cardi e topinambur
Cardoon and Jerusalem Artichoke Soup

For 6 persons

Jerusalem artichokes are tubers; they are also found under the name
sunchokes. They are not interchangeable with globe artichokes.

1 large cardoon
6 Jerusalem artichokes
Juice of 1 lemon mixed with 2 tbsp. all-purpose flour
3 tbsp. olive oil
6 tbsp. butter
2 garlic cloves
6 cups chicken or capon broth
2 large eggs
2 large egg yolks
1/4 cup grated Parmigiano-Reggiano, plus more for serving
3 tbsp. heavy cream
Sliced peasant-style bread, toasted and rubbed with a cut clove of
garlic (optional)
Salt and pepper

Carefully clean the cardoon, removing the harder outer ribs and any
filaments.

Peel the Jerusalem artichokes and cut into 1/4-inch slices.

Cut the core and ribs of the cardoon into relatively small pieces and
put them in water acidulated with the lemon mixture. Put the artichoke
slices in the same water.

Bring water to boil in a pot and add the cardoons. After about 30
minutes add the Jerusalem artichokes and boil them until al dente, about
2 minutes; drain.

Heat the olive oil and butter in a separate pot and add the garlic,
removing it from the pot and discarding when it adds on colour.

Add the cardoon and artichokes to the pan, stir well, then pour in the
broth.

Cook until the vegetables are cooked but not too mushy, about 15
minutes. Adjust for salt and pepper.

Beat the eggs and yolks in a bowl with the Parmigiano-Reggiano and cream
and pour over the soup, mixing carefully.

Place a slice of bread in each bowl, then spoon the soup over. Serve
immediately with more Parmigiano-Reggiano.