Cardoons, Boiled
Ingredients
Directions
Prepare
Cut cardoons into pieces about 6 inches long.
Remove the prickles and blanch in boiling water for 15 minutes.
Scrape off the skin and tie them in bundles.
Cook
Cover with flavored stock and boil until tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cardoons
- Provide the main vegetable, whose stalks turn tender and mild when simmered.
- Flavored stock
- Carries flavor into the cardoons as they simmer until tender.
The step that matters
Blanching in boiling water. Blanching softens the bitter, prickly stalks and loosens the skin before simmering, so the cardoons cook evenly and taste milder.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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