Got cardoons today
Steve 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
>
> One issue is which part of the cardoon one is eating.
> I have had cardoons served to me that look like small
> artichokes are one consumes the same parts one would
> consume in an artichoke (stem-end of leaves, and
> heart), just on a much smaller scale.
>
> I have also had just the stalks, slivered and cooked.
>
> Which are you planning?
I was talking about the stalks.
Bob
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