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8 responses to “Cardoon Gratin”

  1. Lynn

    Even though cardoons are more labor intensive, and I’d decided too much work, your gratin is enticing me. BTW- made the porcini pasta and got an “AFP” from the hubby.

  2. sylvie in Rappahannock

    Hank – I take it that you do not wrap your cardoon in the garden to blanch them? I had heard about the flour in the water trick but I thought it was just to prevent oxidation… if that also removes bitterness maybe I do not nee to wrap my plants in the fall – the only time when I can eat fresh cardoon here in the Northern Virginia Piedmont. Unlike you I have to pamper my plants to get a crop, they sure aren’t perennial here, and the climate doesn’t give them a chance to produce a flower. So I don’t get my traditional cardoon grating for Chrismas Eve dinner, but at least it is on the Thanksgiving table.

  3. Meredith

    We planted a cardoon in our yard this year in Texas. I find them a little odd texturely, but my boyfriend loves them. Are you saying its going to take over?

  4. Tom @ Tall Clover Farm

    Finally a recipe for the majestic but often ignored Cardoon, well at least in the States. Cardoons are some of the most stunning plants in my garden, and I’ve always wanted to tap their culinary side. Thanks for the fine recipe.

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  7. Lili

    I chop white center parts of cardoon in wedges like celery and use in a vegetable soup, wonderful addition towards the end when they will get just a delicate softness and add a savory depth to the vegetable soup. Everyone wonders what it is. Also great chopped same size & added to peas, butter & thyme. I also freeze, 30 second blanch first.

    I am looking forward to trying your gratin recipe, but i’ll use newspaper or papertowel cardboards to blanch as they grow to avoid bitter green.

    I’ve also noticed they sell in healthier stores here in SB, early October but charge over $4 lb.

  8. Lisa

    My friend’s grandmother used to fry them, she called it “gardoona” and told us it was the stalk of the artichoke. I never knew what it really was until I made the connection a couple of years ago while flipping through a seed catalog. I finally planted a few in my flower garden this year and I am very excited to try to cook with them.
    I have a few questions:
    How many stalks should I use for your gratin recipe? Do you know if the stalks freeze well once they have been boiled with lemon?
    Thank You for your post.

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