• Clare McElhatton

Cardoon





Cardoon, or artichoke thistle, is used here for it's edible inner stalks. The stalks can be braised and made into a stew or eaten with dips. Below are a couple of ideas for recipes.


BEWARE SPIKES when preparing the Cardoon. Gloves are recommended!



-Prepare the stalks by removing the leaves, the top & bottom ends and trimming/peeling away any tough edges.


-Blanche in boiling water and lemon juice for a few minutes (it gets rid of some bitterness) if using for a stew. If eating with a dip, simmer in the lemon water for 15-20 until tender. The stalks can also be fried or roasted for a short while after simmering for extra flavour.

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For a Cardoon and Chickpea Stew

sweat leeks (or onions) in some oil. Add a smashed garlic clove.

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Add tomato puree and cook for a few minutes

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Add dry vermouth- cook off the alcohol

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Add sliced Cardoon

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And a tin of chick peas

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Add stock

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Simmer for around 20minutes or until the cardoon is soft and tender.

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Mush slightly. Done. Very simple, very nice.

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馃嵏The booze:

The Cardoons has a flavour of Italian bitter Amaros, which are in the same 'family' as Vermouth. Fennel, tarragon or even a little sambuca would work well in this instead.


Cardoon with smooth & crunchy dips


SMOOTH DIPPING: Use a hollandaise, mayonnaise with lemon, melted butter or other creamy dip.

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CRUNCHING: toasted sourdough, toasted sunflower seeds, garlic powder, nutritional yeast and salt; all blitz together with a little olive oil.

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(The dips mimic the flavours of deep-fried cardoon, without the effort)



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