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French, mediterranean
Cardoons a la Greque Recipe-11945

Photo by: Joseph De Leo
Comments: 0


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


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


  • 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


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%)
0mg (0%)
798mg (33%)
2g (8%)
18g (28%)
2mg (11%)

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