← Back to Search Results
French, mediterranean
Cardoons a la Greque Recipe-11945

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

raos-cookbook Rao's Cookbook
by Frank Pellegrino
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
living-raw-food Living Raw Food
by Sarma Melngailis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
west-coast-cooking West Coast Cooking
by Greg Atkinson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
desserts-4-today Desserts 4 Today
by Abby Dodge
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?