Victor wrote:

> 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.

I can tell that they're not gobbi, but I'm not sure what the spadoni di
Chieri cardoons look like.


> 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

Hmmm.... I think I have all those ingredients! Thanks for the recipe.

Bob