Cardoons With Parmesan
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch cardoons
- 2tablespoons lemon juice
- 1large clove garlic, cut in quarters
- 2tablespoons olive oil
- ½cup freshly grated Parmesan
- Salt to taste
Nutritional analysis per serving (6 servings)
108 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 5 grams protein; 317 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Discard outer bruised stalks and cut off bottom of stalks to separate individual stalks. Remove fibers (like strings of celery stalks) and leafy part. Cut stalks into two-inch lengths.
- Step 2
Soak in cold water that has been acidulated with the lemon juice for 15 minutes. Drain and cook in boiling (salted, if desired) water for 20 to 30 minutes, until pieces are tender. Drain well.
- Step 3
Heat oil in large skillet and add garlic. Saute one or two minutes. Add cardoons and saute for about 10 minutes, until cardoons take on a little color.
- Step 4
Remove from heat and sprinkle with cheese.
Private Notes
Comments
Home grown cardoon. Used Romano rather than Parmesan. Cleaning is a lot of work, but I found a trick. You can remove the inner fuzz on the stalks with a plastic scrubber.
I have a lot of cardoons in my vegetable garden, so I am always on the lookout for good cardoon recipes. This recipe is very straightforward and versatile - I've tried it with a variety of different cheeses, and it is consistently very good. I only made one change - I found that I needed to boil the cardoons longer, sometimes as long as 40 minutes (maybe mine are tougher than usual).
I had never tasted cardoons before. They do taste like artichokes! And equally fussy to prepare, it turns out. My daughter gave this dish a D-, my husband gave it a C, and I give it a B-. But that reflects the cardoons more than the preparation, I think. I would like to eat cardoons prepared by Alice Waters to get a sense of what they can be at their best.
In Italy we boil cardoons for at least 1.5 hours; adding a couple spoonfuls of flour to the water helps keep them from darkening. The classic preparation, similar to this, is to layer them in a casserole, then cover with a gratin mix (made in the food processor) of bread crumbs, olive oil, reggiano or pecorino cheese, parsley and several anchovy filets. Then run under the broiler. Garnish with more whole anchovies and some parsley.
Delicious. Could totally be a substitute for rigatoni or other big pasta shapes! The first time I tried this it was too fibrous to eat, so make sure you cook it long enough! Worked the second time. I added breadcrumbs and a squeeze of lemon.
I had never tasted cardoons before. They do taste like artichokes! And equally fussy to prepare, it turns out. My daughter gave this dish a D-, my husband gave it a C, and I give it a B-. But that reflects the cardoons more than the preparation, I think. I would like to eat cardoons prepared by Alice Waters to get a sense of what they can be at their best.