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I will host WEEKEND HERB BLOGGING #250 - September 6th to September 12th
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e-mail me: scrivi AT erbeincucina DOT it
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Harvest and Cook the Giant Cardoon
WHB#212
December 04, 2009

A friend gave me some Giand Cardoon seeds, and I tried to grow some of them. Giand cardoon should be sowed in spring and harvested in autumn and winter.

Giant CardoonsUnfortunately only two plants survive through my summer holidays, but at least we managed to taste them.

The core is the tender part of the giant cardoon. I removed the external leaves and the hard portions, cut into cubes, then cooked in boiling salted water until tender.
Like artichokes, you should put cardoon pieces in a bowl with water and lemon juice to prevent them from browning.

Cardoon and cheeseCooked cardoons can be fried, or added to soups and sauces.

I fried them in butter, then added some pieces of fontina valdostana cheese.

Cardoons CroutonsThis cream is tasty and slightly bitter, I can be used on croutons or bruschetta.

This goes to Marillyn from Just Making Noise who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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Cardo Gigante / Giant Cardoon


Comments
Author: Joanne (URL)
04/12/2009

I have never heard of cardoons before but this spread looks super creamy and delicious. I could use it on a nice piece of crusty Italian bread.

Author: Rachel Cotterill (URL)
08/12/2009

How fascinating! That looks very tasty. Visiting from WHB :)

Author: Graziana
12/12/2009

they were bitter and tasty, worthy the waiting to harvest them

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