← Back to Search Results
French, mediterranean
Cardoons a la Greque

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Cooking them in milk allows these delicious car-doons to retain their pale green color. Serve this at room temperature, but be sure to prepare it well ahead so that the flavors have time to richen.

Yield: 4 portions

Ingredients

  • 1 bunch cardoons
  • 6 cups water
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon sugar

Dressing:

  • ½ cup walnut oil
  • ½ cup fresh orange juice
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon slivered orange zest
  • ¾ teaspoon salt
  • Freshly ground black pepper, to taste

Directions

1. Trim the cardoons as you would celery. Scrape the ribbed side of each stalk with a sharp knife to remove strings and any brown skin. Cut them into ¼-inch-thick slices, dropping the slices in a bowl of cold water.

2. Combine the water, milk, salt, and sugar in a large saucepan and bring to a simmer. Add the sliced cardoons, and simmer for 15 minutes. Rinse under cold water and drain.

3. Stir the dressing ingredients together in a large bowl.

4. Toss the cardoons with the dressing. Let the mixture stand for several hours, loosely covered, at room temperature, stirring occasionally.

5. Serve as a side dish or appetizer, scooping up the cardoons with a slotted spoon.


© 1989 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

208kcal (10%)
166mg (17%)
22mg (37%)
29mcg RAE (1%)
936mg
95mg
2g
2g
4g
12g
0mg (0%)
798mg (33%)
2g (8%)
18g (28%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
new-american-table New American Table
by Marcus Samuelsson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
mexican-everyday Mexican Everyday
by Rick Bayless
food-to-live-by Food to Live By
by Myra Goodman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
lucid-food Lucid Food
by Louisa Shafia
the-provence-cookbook The Provence Cookbook
by Patricia Wells
desserts-4-today Desserts 4 Today
by Abby Dodge
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?