Cardoons in cream
From Cookipedia
Cardoons in cream | |
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Servings: | Serves 4 |
Calories per serving: | The cardoon from our garden; May |
Ready in: | 1 hour 45 minutes |
Prep. time: | 15 minutes |
Cook time: | 1 hour 30 minutes |
Difficulty: | ![]() |
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
Printable π¨ shopping π list & π©βπ³ method for this recipe
Method
- To a large pan, add the lemon juice and a big pinch of salt and set it boiling.
- 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.
- Cut the cardoons into 5 cm (2") lengths and drop them into the boiling pan.
- Return to the boil and lower the heat and simmer for 45 minutes.
- Meanwhile, grease an oven proof dish with a little olive oil.
- Drain the cardoons and add to the dish.
- Dot with butter and add the milk and heat on the hob on a low heat for 30 minutes.
- Add the double cream and cook for a futher 10 minutes.
Serving suggestions
Serve hot, sprinkled with Parmesan cheese.
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