cardoon with garlic, caper, green olive and anchovy

cardoon with garlic, caper, green olive and anchovy

Okay. They say cardoon’s flavor and texture resembles artichokes. I like artichokes, a lot. But as everyone knows, they’re technically difficult to prepare. So many sharp rough leaves to remove before you get to the flavorful choke. Well, in that sense, cardoon isn’t too different, either. Cardoons don’t grow chokes. Instead you have to remove the leaves and thorns, peel the stalks, remove the stringy fiber from them, then boil the tough buggers for some 30 minutes before you’re ready to begin!

But I’m brave in the kitchen so I finally decided to endure the cardoon challenge.

Ingredients

  • cardoon with garlic, caper, green olive and anchovy
  • Frankly, I have yet to decide if it was worth it. This is loads of work for a somehow mediocre flavored end result. Cardoon and artichoke plants look alike: both gorgeous with spindly long stalks and silvery green leaves. I have to agree cardoon does taste slightly like artichokes but the texture isn’t quite right, sort of like crunchy and watery celery stalks or maybe chayote. I love both celery and chayote but since I was primed for artichokes, this was a tragic disappointment.
  • I followed this recipe to clean and parboil my cardoon.
  • I started with a whole plant but by the end only ended up with about 2½ cups of the prepared veggie. I cooked them like I do artichoke hearts. This recipe is a variation of the one with mint and anchovy (without the mint since I didn’t have it) and my favorite one with lots of olives.
  • cardoon plant
  • cardoon with garlic, caper, green olive and anchovy
  • 2½ cups cooked cardoons
  • 4 cloves garlic chopped fine
  • 2 tbsp capers chopped
  • ½ green olives chopped
  • 2 anchovy fillets
  • ½ to 1 bunch Italian parsley chopped
  • 1½ dry white wine
  • ½ cup extra virgin olive oil
  • Juice of half lemon
  • Black pepper
  • salt
Read the whole recipe on Bunkycooks