|
|
Post by hobbitlady on Apr 2, 2015 17:18:49 GMT
For those that don't know, cardoon is said to be like "stalk" artichoke. I have big fat stalks for the first time This year and know they require a lot of prep like removing edges and some strings BUT do you eat them just like an artichoke? With mayo or butter,etc? Or do you do something else with them? Thanks!
|
|
|
|
Post by susannah on Apr 4, 2015 1:10:43 GMT
When I was growing up, my Sicilian grandpa used to gather what he called "carduni" or "carduna". It was from a thistle-like plant, so I'm pretty sure it's cardoon. My grandma would peel them, then boil them. Finally, she'd dip them in flour, egg and Italian bread crumbs and fry them in olive oil. Come to think of it, breaded and fried in olive oil was exactly how she prepared artichoke hearts, too. Which leads me to think that most ways of preparing artichokes would work for this. I hadn't thought about them for many years, until I saw your question. Neat trip down memory lane for me. I don't remember specifics of how long they cooked or anything. Just that they had to be peeled very well, and boiled. What does stand out in my mind was my cousin's boyfriend saying "If I live to be 100, I'll never get used to the way you people eat weeds." And no. She didn't marry that one.  |
|
|
|
Post by hobbitlady on Apr 4, 2015 2:38:16 GMT
YAY-thank you so much for posting! I didn't Think of cooking them that way!----sounds Really yummy. Yeah, I read a Detailed tutorial on the prep so I'm not worried (even if I miss a string or two). I cook fresh all the time too so I can taste-test cut off bits until they are perfect...no problem. I bread and fry zuchinni every summer a few times and I'll bet it's about the same. It'll be Nice to have that sort of side dish so early in the year! You made my day! he/he
|
|
|
|
Post by susannah on Apr 4, 2015 17:53:24 GMT
You're welcome! They were very yummy prepared that way. I wish I could grow them but we're just too cold up here.
|
|
