Tuesday, March 3, 2009


The cardoon is a member of the thistle family, related to the artichoke. The long, thick stem is fibrous like celery, but has a delicate, artichokey flavor.

They're wonderful on their own or with a little dressing (try homemade curry mayonnaise for a tangy treat), or you can parboil them until barely tender and finish cooking them in another dish. They take particularly well to braising.

Here's an easy way to enjoy them! This recipe will serve four generous helpings, or six smaller ones. (Bold ingredients are available at the Green String Farm Store.)

Easy Cardoons

  • 2 large cardoon stems
  • water to cover
  • 2 teaspoons salt
  • ¼ cup butter
  • 10 sage leaves
  1. Peel the thin, translucent skin from the cardoons by rubbing with your thumb. If you wish, you can also peel some of the stronger strings from the ribbed side with a paring knife.
  2. Chop the cardoons in smallish bite-size pieces. ½ inch slices will cook quickly.
  3. Place cardoons in saucepan and add enough water to cover, along with salt.
  4. Bring to a boil, cover, and simmer until tender, approximately 30 minutes.
  5. When cardoons are nearly done, melt the butter in a separate pan over low heat. When the butter is just beginning to brown, add the sage leaves and gently fry until just crispy, about a minute.
  6. Drain cardoons and top with brown butter/sage. Add salt and pepper to taste, if necessary.

1 comment:

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