Cardoons Food
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
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.
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Ratings 2Calories 150 per servingCategory Appetizer, Side Dish
- Peel the cardoon stalks of their spines and thorns on the side of each stalk using a paring knife, then gently remove the tough outer portion of the stalk, as you would peel celery. Cut the cardoons into ½ inch pieces and place them in the lemon water to prevent browning.
- In a large, wide pan, heat the garlic on medium heat until lightly browned and aromatic, then add the cardoons, salt, wine, water, and herbs. Cover and cook for anywhere for 30 min to an hour, or until the cardoons are just tender. Transfer the cardoons to a labeled container, cover with their cooking liquid and weight down with a plate to hold them under the liquid and preserve them. Under their liquid the cardoons will keep for a couple weeks, they can also be frozen.
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