Cardone - Cardoni - Cardoon

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mar52
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2013/11/22 21:45:11 (permalink)

Cardone - Cardoni - Cardoon

I bought 4 stalks. 
 
Anyone ever make it?  I'm think that instead of my annual cauliflower gratin I might make it with the Cardone.
 
I have never made it before.  I have never even seen it before!
#1

17 Replies Related Threads

    lleechef
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    Re:Cardone - Cardoni - Cardoon 2013/11/22 22:14:15 (permalink)
    mar
    You lucky duck!  Cardoons are delicious!!!!  Kind of a taste between celery and artichoke.  In France they eat them quite a lot (at least when I was there).  You want to remove the ribs, like you would with celery.  Then braise them, covered, in chicken stock until tender.  Drain and reserve the stock.  Make a mornay sauce using some of the stock in addition to the milk.  Top the cardoons with the mornay, then a little gruyere and run under the broiler.  This is how they make them in the North of France.  You can do exactly the same thing with Belgian endive.  Enjoy!!!
     
    #2
    mar52
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    Re:Cardone - Cardoni - Cardoon 2013/11/22 22:23:14 (permalink)
    Just who I wanted to hear from!  Lisa!
     
    Thank you so much.  Wouldn't have thought about adding the stock to the sauce.
     
    I'm ready!
    #3
    lleechef
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    Re:Cardone - Cardoni - Cardoon 2013/11/22 22:31:23 (permalink)
    mar
    I have another thought.  In Italy they make them like fritto misto.  You would still remove the ribs, cut into about 2" lengths and blanch in boiling salted water until just tender, but still a little bit crispy.  Then dredge in fritto misto batter (flour, egg, milk, seasoning) and fry in canola oil.  Serve with a lemon garlic aioli for dipping. 
    #4
    Foodbme
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    Re:Cardone - Cardoni - Cardoon 2013/11/22 22:38:41 (permalink)
    Never heard of them.
    Google to the rescue!
    http://www.wisegeek.com/what-are-cardoons.htm
    #5
    Michael Hoffman
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    Re:Cardone - Cardoni - Cardoon 2013/11/22 22:46:18 (permalink)
    Mar, Lisa's responses reminded me of the way I had them in the homes of Italian friends when I was growing up. Cut them up, get rid of the strings and boil them till they're tender. After they cool dredge them in seasoned flour and then dip them into beaten egg and fry them in olive oil. If you like artichokes you'll like cardoons.
    #6
    mar52
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    Re:Cardone - Cardoni - Cardoon 2013/11/22 23:31:20 (permalink)
    I LOVE artichokes.
     
    If I do the frying, I can do the par boiling tomorrow and finish them off in a few days. 
     
    But the other sounds easier.  My mind isn't on anything right now and easier might be the ticket for me.
     
    Hmmmm
    #7
    joerogo
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    Re:Cardone - Cardoni - Cardoon 2013/11/23 08:32:23 (permalink)
    Michael Hoffman
    Mar, Lisa's responses reminded me of the way I had them in the homes of Italian friends when I was growing up. Cut them up, get rid of the strings and boil them till they're tender. After they cool dredge them in seasoned flour and then dip them into beaten egg and fry them in olive oil. If you like artichokes you'll like cardoons.

     
    I grow them in my garden, smuggled the seeds from Sicily myself!  I would just add some fresh mint and pecorino cheese to the egg batter.
    #8
    Michael Hoffman
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    Re:Cardone - Cardoni - Cardoon 2013/11/23 11:55:00 (permalink)
    Now that sounds good!
    #9
    mar52
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    Re:Cardone - Cardoni - Cardoon 2013/11/23 14:47:25 (permalink)
    These came from Castroville, California.
     
    I've been pulling strings off of them all morning.  I'm rather anal and had to get all those annoying strings.  I know I missed a few and that's bothering me!
     
    I quit after 2 stalks because I couldn't stand any longer.
     
    I think one more stalk is needed for this casserole.
     
    Draining:
     

     
    I think I'm too tired to fry them.
    #10
    joerogo
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    Re:Cardone - Cardoni - Cardoon 2013/11/23 16:20:36 (permalink)
    mar52, It is a royal PIA pulling the strings out.  But, the ones you have pictured are a nice size and should be delicious.  Joe
    #11
    lleechef
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    Re:Cardone - Cardoni - Cardoon 2013/11/23 17:25:29 (permalink)
    mar
    Those are some beautiful cardoons.  I'm sure you're going to love them!
    #12
    pnwchef
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    Re:Cardone - Cardoni - Cardoon 2013/11/23 17:56:18 (permalink)
    Mar, never had them, never saw them, but, if I ever buy them I'll send them to you. You are now a pro.............
    #13
    lleechef
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    Re:Cardone - Cardoni - Cardoon 2013/11/23 18:29:15 (permalink)
    Really Bill??  Never saw them on any trips to CA?  I saw them in a store in Cathedral City and also in Desert Hot Springs.  But they're really common in France and Italy.  They are somewhat a pain, as mar said, to get all those strings out.  But it's kind of like "turning" whole artichokes, just to get the heart.  A pain, but worth it. 
    Looking forward to what mar thinks of them.
    #14
    Michael Hoffman
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    Re:Cardone - Cardoni - Cardoon 2013/11/23 19:41:32 (permalink)
    Next we have to get Mar some gugootz.
    #15
    mar52
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    Re:Cardone - Cardoni - Cardoon 2013/12/01 14:12:17 (permalink)
    Out of the oven and ready to devour.
     
    Everyone loved them except for my brother who couldn't get past the fact that it looked like celery so it tasted like celery.
     

    #16
    lleechef
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    Re:Cardone - Cardoni - Cardoon 2013/12/01 17:34:11 (permalink)
    Bravo!!!  Those look just perfect!!!
    #17
    mar52
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    Re:Cardone - Cardoni - Cardoon 2013/12/01 17:50:41 (permalink)
    Lisa, they were wonderful!  What an interesting vegetable.  Guess it's a vegetable.
     
    Now... what to make next year!
    #18
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