FRIED CARDOONS
Provided by Gina Marie Miraglia Eriquez
Categories Cheese Vegetable Christmas Thanksgiving Vegetarian Parmesan Fall Winter Deep-Fry Gourmet
Yield Makes 8 (hors d'oeuvre) servings
Number Of Ingredients 7
Steps:
- Discard any discolored outer stalks and small leaves from cardoons. Trim base, tips, and outermost stalks, removing strings from stalks with a vegetable peeler (as for celery), then cut cardoons crosswise into 2-inch pieces.
- Soak cardoons in 2 quarts water with 1 tablespoon salt in a large bowl, chilled, at least 8 hours.
- Drain cardoons. Transfer to a 6-quart pot, then generously cover with cold water and add 2 tablespoons salt. Bring to a boil, then simmer, uncovered, until tender when pierced with a sharp knife, 20 to 25 minutes. Drain on several layers of paper towels and cool 5 minutes.
- Heat about 1 1/2 inches oil to 360°F in a 4- to 5-quart heavy pot over medium heat.
- Whisk together flour and 1/4 teaspoon pepper in a shallow bowl. Whisk together eggs, water, and cheese in another shallow bowl.
- Toss one fifth of cardoons (all at once) with flour, shaking off excess, then transfer to egg mixture and turn with a fork to coat. Lift out coated cardoons 2 at a time, letting excess drip off, then carefully drop into hot oil. When all of batch has been added, fry, turning occasionally, until golden, 2 to 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain.
- Coat and fry remaining cardoons in 4 batches. (Return oil to 360°F between batches.) Season with salt.
CARDOON GRATIN
What to do with cardone/cardoon. Watch out for the prickles!
Provided by Swoopadoop
Categories Side Dish Casseroles
Time 1h55m
Yield 8
Number Of Ingredients 6
Steps:
- Combine heavy cream, chicken broth, and bay leaf in a large saucepan; season with salt and pepper. Add cardoon pieces. Bring mixture to a boil; reduce heat and simmer until cardoon is soft, about 1 hour.
- Transfer cardoon pieces to a 9x13-inch baking dish with a slotted spoon.
- Preheat oven to 350 degrees F (175 degrees C).
- Simmer cream mixture until reduced to 3/4 cup, 5 to 10 minutes. Pour cream over cardoon pieces in the baking dish. Sprinkle Gruyere cheese on top.
- Bake in the preheated oven until top is browned, about 30 minutes.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 3.9 g, Cholesterol 152 mg, Fat 41.8 g, Fiber 0.5 g, Protein 10.1 g, SaturatedFat 25.7 g, Sodium 197.1 mg, Sugar 0.7 g
BUTTER-BRAISED CARDOONS WITH MUSHROOMS AND BREAD CRUMBS
Cardoons are related to artichokes but look like celery - or celery gone wild, anyway. They take a little time and trouble to find (try a specialty grocery store or an Italian market) and to trim and string, but they are worth the effort.
Provided by Mark Bittman
Categories dinner, lunch, vegetables, appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and salt it moderately. Strip the cardoons of leaves and string as you would celery. Cut each stalk lengthwise into 2 or 3 long strips, then crosswise into 2-inch lengths. You'll have about 3 cups. Squeeze the lemon juice into the water and boil the cardoons until fairly tender, 10 to 12 minutes; drain and rinse.
- Melt the butter over medium heat in a skillet wide enough to accommodate the cardoons comfortably. When the foam subsides, add the cardoons, reduce the heat to medium-low and cook, stirring occasionally, until they take on a bit of color, 10 to 12 minutes. Add the garlic and mushrooms and continue to cook until the mushrooms are mostly tender, 5 minutes. Add the bread crumbs and a pinch of salt and raise the heat to medium-high; cook, stirring occasionally, until the bread crumbs brown a bit and the cardoons are fully tender and sweet, 5 minutes longer.
- Squeeze a bit of lemon juice over the top, taste for salt, add pepper to taste and serve hot or warm.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 518 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED CARDOONS MY WAY
Cardi are popular all over Italy, but especially in Sicily and in Piemonte, at opposite ends of the country. In Sicily it is cooked as a side dish (contorno) and served with pasta, whereas in Piemonte it is used in soups and stuffings and dipped in bagna cauda. In truffle season, all cardi dishes are served with shavings of white truffles. The prized cardoon of Piemonte-essential if serving with truffle-is the cardo gobbo di Nizza, the tender white cardoon that never sees light. Here is the baked cardoon gratinate I prepare at home with the conventionally grown cardoons available in American markets. The dish is delightful as is, but if you happen to have a white truffle lying around, give it a shave over the gratinate before serving.
Yield serves 4 to 6
Number Of Ingredients 7
Steps:
- Before trimming the cardoon head, fill a large bowl with 1 1/2 quarts cold water, squeeze in the juice of the lemon, and drop in the cut lemon halves.
- Snap off the outer stalks at the base, discarding any bruised or tough and overmature stalks (usually 4 inches or wider). Keep separating stalks until you get to the heart, a pale cluster of tender stalks and leaves. Trim the base of the heart stalks so they separate, cut crosswise in 3-inch pieces, and drop in the acidulated water.
- Now trim the larger, separated stalks one at a time. First peel or cut the long edges, removing all the sharp-pointed leaves (they get softer on inner stalks). Trim the top and base of the stalk, as with celery, and pull up the strings that run along the outside. Shave off the remaining fuzzy skin with the vegetable peeler. Finally, remove the pale, transparent skin that covers the inside: lift it at one end with the knife point, and peel away in long ribbons. Cut the trimmed stalk crosswise into 3-inch pieces, and immerse them in the lemon water while you cut up the rest.
- Bring 3 quarts water to the boil in a large saucepan. Lift the cardoon pieces from the lemon water, drop into the pot, and cook until soft and tender (and to extract some bitterness), at least 30 minutes, and an hour or more for thick pieces. Remove the pieces as each is done (heart pieces first), and drain in a colander. Preheat the oven to 375˚. Smear 2 tablespoons or so of the butter on the bottom and sides of the baking dish, coating it generously. Melt the remaining butter. Lay cardoon pieces flat in the dish, covering the bottom in a single layer; sprinkle about 1/4 teaspoon salt and 4 tablespoons grated cheese all over, and drizzle 2 tablespoons melted butter over that. Make another layer of cardoon (or two more, if you have lots of pieces), and top with salt, cheese, and butter. Sprinkle 1/3 cup grated cheese on the top layer of cardoon, or more, covering it completely.
- Lay a sheet of aluminum foil over the dish, and crimp it loosely against the sides. Bake for 30 minutes, remove the foil, and bake another 10 minutes, until the cardoon is lightly caramelized and bubbling and the gratinate topping is golden. Serve hot.
- California-grown cardoons (sometimes called cardone) appear in our supermarkets in the winter months. The large heads are gray-green and resemble giant heads of celery. They won't be crisp like celery, but should look fresh and feel heavy and moist. However, they often have many tough stalks, which I discard completely. A rough rule of thumb is to buy 1 pound of cardi for each two portions. To minimize discard, try to buy several lighter cardoon heads, 2 1/2 pounds or under, rather than one big head, to get a greater proportion of slender, inner stalks. In any case, you'll need to trim the stalks and parcook them as detailed in the recipe.
More about "baked cardoons my way recipes"
CARDOON RECIPE - A RECIPE FOR BAKED CARDOON GRATIN
From honest-food.net
5/5 (3)Total Time 1 hr 50 minsCategory Side DishCalories 128 per serving
- While the water is heating, use your fingers to zip off the little strings on the ribs of the cardoon stalks. You don’t have to get them all, just do your best. Don’t dig too deep or you will break the stalk.
- Juice one lemon and pour the juice into a large bowl of cold water. Chop the cardoon stalks into batons of whatever length you like; I like 2-inch batons. Put the cut cardoons into the lemon water to keep them from discoloring.
- Toss the already squeezed lemon pieces into the boiling kettle, then whisk in the flour. Let this boil for a minute or two. The lemon-salt-flour combo affects the cardoons in some way that keeps them a pretty light green and removes some of the bitterness. (This is Wolfert's trick.)
TRY THIS: ROASTED CARDOON | KITCHN
From thekitchn.com
Estimated Reading Time 40 secs
RECIPE: ROMAN-STYLE FRIED CARDOONS - TASTINGTABLE.COM
From tastingtable.com
HOW TO CLEAN CARDOONS - ALL THINGS SICILIAN AND MORE
From allthingssicilianandmore.com
A FESTIVE SIDE DISH: CARDOONS COOKED WITH EGGS - JULS' KITCHEN
From en.julskitchen.com
FRIED CARDOON RECIPE IN THE AIR FRYER OR OVEN (PALEO, WHOLE30)
From whatgreatgrandmaate.com
CARDOON RECIPES - NYT COOKING
From cooking.nytimes.com
CARDI FRITTI (BATTER-FRIED CARDOONS) - MEMORIE DI ANGELINA
From memoriediangelina.com
MARIO BATALI'S BAKED CARDOONS WITH PARMESAN BREAD CRUMBS
From saveur.com
FRIED OR BAKED CARDONE - COOKING WITH NONNA
From cookingwithnonna.com
IT SNOWS. ROASTED CARDOONS. - ASMALLKITCHENINGENOA
From asmallkitcheningenoa.com
HOW TO BAKE CARDOON GRATIN - RECIPE MASH
From recipemash.com
CARDOONS WITH ALMOND SAUCE RECIPE - CHEF'S PENCIL
From chefspencil.com
10 WAYS TO EAT CARDOONS - LA CUCINA ITALIANA
From lacucinaitaliana.com
THE MANY HEALTH BENEFITS OF CARDOON - FOOD NEWS
From food.news
CARDOONS - GROWING, PREPARING AND COOKING CARDOONS | HANK SHAW
From honest-food.net
BAVETTE PASTA WITH CARDOONS - ITALIAN MADE
From italianmade.com
CARDOONS PREP & COOKING | SICILIAN COOKING
From siciliancookingplus.com
ZUPPA DI CARDI (CARDOON SOUP) - MEMORIE DI ANGELINA
From memoriediangelina.com
RECIPE: BRAISED CARDOONS | KITCHN
From thekitchn.com
BAKED CARDOONS MY WAY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FRIED CARDOONS - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
LIDIA'S ITALY: RECIPES: BAKED CARDOONS MY WAY | LIDIA'S RECIPES ...
From pinterest.co.uk
THE SECRET TO MAKING CARDOONS TENDER AND SWEET, A ... - GIULIANO …
From giulianohazan.com
CARDOON RECIPE - A RECIPE FOR BAKED CARDOON GRATIN | HANK SHAW
From pinterest.ca
WHAT ARE CARDOONS, AND HOW ARE THEY USED? - THE SPRUCE EATS
From thespruceeats.com
CARDOON RECIPES FROM MARIQUITA FARM
From mariquita.com
CARDOONS WITH GARLIC BUTTER AND PARMESAN - RECIPE - FINECOOKING
From finecooking.com
GROWING AND EATING CARDOON – YOU GROW GIRL
From yougrowgirl.com
ON PREPARING AND COOKING CARDOONS - FORAGER CHEF
From foragerchef.com
BAKED CARDOONS (CARDI AL FORNO) RECIPE - COOKEATSHARE
From cookeatshare.com
FRIED BATTERED CARDOONS: A LITTLE BIT OF SICILY ON A PLATE
From lacucinaitaliana.com
FRITTATA OF CARDOON AND PROSCIUTTO RECIPE FROM THE COLLECTION BY ...
From cooked.com
BEST CARDOONS WITH ANCHOVIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FRIED CARDOON : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
HOW TO COOK AND SERVE CARDOON - HARVEST TO TABLE
From harvesttotable.com
CARDOON GRATIN RECIPE - A RECIPE FOR BAKED CARDOONS | CARDOON …
From pinterest.co.uk
CARDOON GRATIN RECIPE / RIVERFORD
From riverford.co.uk
CARDOON RECIPES - BBC FOOD
From bbc.co.uk
41 VEGETABLES IDEAS | COOKING RECIPES, RECIPES, VEGGIE DISHES
From pinterest.ca
HOW TO PREPARE & BLANCH CARDOONS | FOOD & STYLE
From foodandstyle.com
FRIED CARDOONS / CARDI FRITTI | CIAO ITALIA
From ciaoitalia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love