I am really regretting failing to blanche my cardoon stems in time for harvesting after receiving a mouthwatering cardoon recipe from Philippe Chandless.
Here are the instructions in full from Philippe, courtesy of his mother:
Only use stems that are completely blanched. If they have any green in them they will be really bitter. She also suggests discarding the outer stalks as they can be bitter and a little tough.
Having done all that get rid of the fibres by cutting just behind the outer edge of the stalk and then pulling the freed piece down the stalk pulling away the fibres with it. (I do this to celery as well) then when you are satisfied you've got rid of as much fibre as you can chop the stems up into bite size chunks.
Boil these in water with a little flour (soupspoon for a large saucepan) which keeps the cardoons white. Once they are tender (in France this tends to be just past al dente) put them in a gratin dish and cover with a white sauce made with cream rather than milk. Sprinkle a little gruyere (or Beaufort if you have a Waitrose near you) and cook in the oven.
The result should be an incredibly unctious, creamy dish in which the taste of the cardoons emerges from the cream and cheese. I hope you like it.
If anyone manages to recreate this dish in their kitchen, do send me a picture. It'll only make me jealous, but perhaps also spur me on to get my arse in gear next autumn when it's cardoon season ...
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