Cardoon

Cardoon is related to the artichoke. The thistle it produces is not edible, but the stalks, which look like overgrown celery, are delicious and have a taste similar to artichoke. To clean cardoons: Pull apart stalks of cardoon. With a sharp knife, remove any leaves that are spiny, and the heavy fibers that run like celery fibers down the backs of the stalks. Slice into 3 - 4 inch pieces. Put pieces in water acidulated with lemon while you work.  Great for a Thanksgiving or Christmas holiday. 

• 3 pounds cardoon, peeled and cut in 3 inch pieces
• 3/4 cup bread crumbs
• 1/4 cup all-purpose flour
• 2 tablespoons parmigiano cheese
• 2 eggs
• 2 tablespoons unsalted butter, cut in pea-size pieces

METHOD

Cook cardoon in generous amount of boiling water until soft, about 20 to 30 minutes. Drain and set aside.

In a large bowl mix together bread crumbs, flour and cheese. Beat eggs. Dip cooked cardoons in egg, then in bread crumb mixture. Arrange on flameproof pan. Dot with half the pieces of butter.

Broil 3 inches from flame in a preheated broiler until golden. Turn and dot with remaining butter pieces. Broil another 3 minutes until golden.

Serves 6 - 8

 

recipe from www.inmamaskitchen.com

Contributor: Annie Mansueto for Antoinette DeRobertis

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