Cardoons come round once a year. It is a vegetable that has a loyal but small audience in the states. I was so pleased to see cardoons in the shuk here and that customers were taking the opportunity to buy them up before they disappeared. The taste is akin to artichokes but the texture is entirely different.
On the stalk they look like celery gone wild but the water content is far lower than celery and the vegetable is much heartier. I am excited when I see them. If you have the chance to try cardoons, it is worth the effort.
BT's Cardoons In Cream and Parsley Coulis
Ingredients:
2-3 pounds (1.5 kilos) cardoons
6 cloves garlic
2 tablespoons unsalted butter - melted
1 tablespoon flour
1/4 teaspoon peperoncino
1 cup (240 ml) cooking cream (15%)
2 lemons - juice and zest
1 tablespoon olive oil
1 medium bunch parsley
1 teaspoon kosher salt
ground black pepper
Directions:
Preheat oven to 400 F. (200 C.)
Strip cardoon stocks of all discolored bits
Remove leaves
Using a carrot peeler, remove hard fibrous layer - vegetable should be lighter green after this process
Add stalks to acidulated water
Mix butter and cream together
Add half of the salt and 3 grinds of black pepper to mixture
Add peperoncino
Add liquids to flour to make roux
Slice stalks into 6 inch (15 cm) pieces
Place in baking dish
Pour roux over cardoons and bake in oven for 30 minutes
While cardoons are baking wash and fine chop parsley in processor
Add garlic and oil and remainder of salt - process
Add lemon juice and 1/2 zest - process
Remove baking dish and add coulis and rest of lemon zest
Return to oven for 15 minutes
Enjoy! !בתיאבון
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