Cardone (pronounced car-doan-ee) is always a little odd to talk about because either people love it and start dreaming about the holiday delicacy or they look at you confused and can’t even repeat the word you just said. Just so we are all on the same page…
Cardone, also known as Cardoon or cardi, looks like overgrown celery but tastes like an artichoke heart (delicious!). But before you bite into a stalk of cardone, I would suggest prepping cardone because they have thorns and a tough spine. Prepping cardone is easy, it is pretty much removing the thorns & spine and boiling until tender. Once properly prepared, cardone can be fried, sautéed, baked, or eaten plain.
- 1 head of Joe’s Cardone
- 1 Lemon
- Large pot
- Knife or peeler
1. Start with one bunch of Joe’s Premium Cardone and wash under cold water.
2. De-rib the back and remove the tiny thorns on each side of the stalk with a peeler or knife.
3. Cut each stalk into 3- 4” pieces.
4. Place slices in a pot of water with a cut lemon. This helps keeps the cardone from turning brown. Bring water to boil and cook for 30- 40 mins or until tender.
5. Once tender, remove from boiling water and shock in cold water. From here you can use them in any recipe!
This is a traditional dish that my grandma makes for the holidays
- 1 head of Cardone prepped & boiled
- 2 cups all-purpose flour
- 2 eggs beaten
- Parmesan shredded (optional)
- Olive Oil
- Slice cooked cardone pieces in strips long ways, to make more like a fry size
- Cover each cardone strip into flour and then drench in the beaten eggs. For an easy trick cut you can place all the cardone in a zip lock bag with flour and shake up. This way all you have to do is dip in the egg as you fry.
- Heat up olive oil in pan.
- When olive oil is hot, start frying until golden brown, approximately 2 minutes each side.
- Once removed sprinkle salt & grated parmesan cheese (optional) while still hot.
- Eat by themselves as a side dish or pair with a garlic Aioli or any dipping sauce for an appetizer.
Enjoy & Buon Natale!
– Chicory ChicksRead More