Cardoons in cream

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Cardoons in cream
Cardoons in cream
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Servings:Serves 4
Calories per serving:295
Ready in:1 hour 45 minutes
Prep. time:15 minutes
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:17th January 2013
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It's almost a certainty that you are growing cardoons if you are looking at this recipe as I have never seen cardoons for sale, even in France or Italy.

Ingredients

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Method

  1. To a large pan, add the lemon juice and a big pinch of salt and set it boiling.
  2. Remove the leaves and trim the ends, run a mandoline or potato peeler down the back and remove any strings, as you would with old celery.
  3. Cut the cardoons into 5 cm (2") lengths and drop them into the boiling pan.
  4. Return to the boil and lower the heat and simmer for 45 minutes.
  5. Meanwhile, grease an oven proof dish with a little olive oil.
  6. Drain the cardoons and add to the dish.
  7. Dot with butter and add the milk and heat on the hob on a low heat for 30 minutes.
  8. Add the double cream and cook for a further 10 minutes.

Serving suggestions

Serve hot, sprinkled with Parmesan cheese.

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