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Fried Cardone

The holidays are a great time of year to spend special moments with loved ones and eat good food of course! For us, food has always been a huge part of our holiday season. On Christmas day, our Grandmothers kitchen is filled with family, laughter and lots of hands in the kitchen. A traditional dish for us and many Italians on Christmas is Fried Cardone . Once Cardone is cooked, frying is the easy part. This is a special appetizer or addition to your holiday spread! Mangia!

Here is why we love fried Cardone:

  • Seasonal: Cardone is available during the holiday season
  • Taste like an Artichoke heart but BETTER
  • Conversation starter: Either people are interested in what Cardone is or it takes them back to a special memory of when they used to eat it (Reminds us of our Nonnie)
  • Fried is amazing! (obviously)
All you need is cooked Cardone, eggs, flour, bread crumbs and olive oil!

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Fried Cardone


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Ingredients

  • Cardone (1 bunch, prepped and cooked)
  • Flour (app. 2-3 cups) 
  • Eggs (3-4)
  • Bread crumbs (app. 2-3 cups)
  • Light olive oil/ light oil for frying
  • Lemons (garnish) 

Garlic Aioli Sauce 

  • 1/4 cup Mayo
  • 1 clove garlic 
  • 1 tbs lemon juice
  • Salt & Pepper 

Instructions

  1. Place flour, eggs and bread crumbs each in three separate bowls
  2. One at a time, dip Cardone in flour, then eggs and finish with bread crumbs
  3. Place is hot oil and cook until golden brown
  4. Mix Aioli ingredients in bowl & serve with Cardone + Lemon wedges 
  5. Mangia 

Notes

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Cardone

Cardone is a vegetable you may have never heard of but should be added to your grocery list this winter season! Cardone, also known as Cardoon or Cardi, looks like overgrown celery but tastes like an artichoke heart (delicious!). Typical in the Italian culture, Cardone is the perfect addition to many different dishes or can be enjoyed baked or fried. Especially during the holidays, this delicacy is the perfect addition to your holiday menu! However before you bite into a stalk of Cardone, I would suggest prepping it because they have thorns and a tough spine. To prepare your Cardone, check the easy steps below!

All you need is one bunch of Cardone, a lemon and a pot of water!
Cut the sides and back ribs with caution-they can be pokey!
Cut the Cardone into pieces( size depending on your desired use).
Boil until tender.
& Vla! Can be added to different types of dishes or fried.

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Cardone


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Ingredients

  • 1 bunch of Joes Premium cardone
  • 1 lemon
  • Salt
  • 1 pot of water

Instructions

  1. Wash Cardone
  2. Remove side and back ribs caution of thornes; Cut into 1-2 inch slices
  3. Place in pot; let boil for 45 to 60 minutes or until tender
  4. Remove Cardone from heat and pierce with a fork to make sure it’s tender
  5. Strain and refrigerate for up to five days
  6. Buon Appetito! 

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Cardone Chicory Salad

We love chicories if you cannot tell by now. We love them because of the flavor, color, and texture that they add to any dish.

Common, how pretty are chicory (radicchio & castelfranco) leaves leaves?

BUT, we also love Cardone! This winter vegetable taste amazing (like an artichoke heart) and has a very short season, so when it’s in, it’s in! We cannot wait to share this salad we’ve prepared for this year’s holiday menu, you’d think it would be all bitter but with the vinaigrette it’s wonderful and balanced. This vinaigrette is so delicious and versatile (add to any salad).

Please use cardone stalks that are prepared for this recipe 🙂 Click here

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Cardone Chicory Salad

Cardone Radicchio Castelfranco Salad

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Ingredients

23 heads of Chicory leaves (radicchio, Castelfranco, frisee)

3 stalks of cardone stalks prepared

1 tbs Dijon mustard

1 tbs Balsamic Vinegar

1 tps white wine vinegar 

3/4 cup extra virgin Olive oil

1 clove garlic, minced

Salt & pepper

Instructions

  1. Rinse the leaves and dry, then cut or tear them into small pieces and place them in a large salad bowl. Drain the cardoon pieces and cut into thin slices, cutting pieces in half (lengthwise).
  2. In small bowl whisk vinegar, Dijon, garlic, salt & pepper, let sit to emulsify. Then slowly mix in olive oil.
  3. Toss with enough dressing to coast the leaves but no drown and serve.

Notes

– Please used prepared cardone stalks, cleaned & boiled.

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Cardone Meatball Soup

Cardone Meatball soup is one of my all time favorites soups for two reasons: 

  1. Cardone is a vegetable that isn’t normally added in soups and when it is, it add a totally different texture and flavor. If you need help preparing your cardone see this post of Cardone Prep
  2. HOMEMADE meatballs! That’s it. 

Also, if you can serve it with a crusty bread please do! This bread is from Golden Seaf and is the best in Monterey Area! 

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Cardone Meatball Soup

Cardone Soup
  • Author: Francesca Marchini
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Ingredients

  • 1 pound ground turkey
  • 2 garlic cloves, peeled and minced
  • 2 large eggs
  • 2 bunch fresh Italian flat leaf parsley, wash & trimmed (extra for garnish) 
  •  1/2 cups bread crumbs, homemade or bought
  • 1 bunch of Joe’s Premium cardone
  • 1 lemon (cardone prep)
  • Large pot of homemade chicken stock or 32 oz of chicken broth
  • Salt and pepper to taste

Instructions

  1. Cardoon Prep: Wash & De-rib the back of cardone with a peeler or knife. Cut each stalk into 3- 4” pieces. Place  in a pot of water with a cut lemon. Bring water to boil and cook for 30- 40 mins or until tender.
  2. Make Meatballs: In a large deep bowl, place the ground meat and break it up a bit mash in the 2 eggs, garlic, and bread crumbs, 1/2 of the fresh chopped parsley, and season with salt and pepper. Make sure ingredients are combined well. Shape small meatballs (teaspoon size) with hands and set side.
  3. In a large deep nonstick skillet, add some olive oil and place on medium heat. Add the meatballs without crowding and brown them lightly until golden in color and cooked through. Remove and cook all remaining meatballs until mixture is done. Set aside.
  4. In a large soup stock pot add the stock and fresh parsley and let simmer for 10 minutes. Add the cooked meatballs and cooked cardone.
  5.  Simmer for no more than 15 minutes and serve immediately in garnish with grated Parmesan cheese & fresh chopped parsley.

Notes

  • Cardone & Meatballs can be prepped/ cooked up to 48 hours in advance.
  • Substitutes for ground Turkey are veal or chicken
  • Serve with a crusty bread is always encouraged 🙂

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Cardone Gratin

Cardone Gratin is the ultimate Italian holiday side dish! This dish is one of my favorites and can be totally dressed up with fancy cheeses like gruyere or dressed down with a simple basmele sauce. it’s totally up to you. in this recipe with stuck with keeping it simple and letting the cardone favors speak for themselves. 

But before we talk about the recipe let’s admire Cardone in the field, so PRETTY! 

Cardone- Farm- Gratin

And check out the farmers Jeff & Joe Marchini <3

Cardone- Farmer- Gratin

Make sure you prep your cardone from our previous post which includes three simple steps

  • washing
  • de-ribbing
  • boiling for 45 minsCardone- Kitchen- Gratin

     

Simple dish of wholesome ingredients. Cardone Gratin

Now I bet your mouth is watering.

Cardone Gratin

YUM

Cardone Gratin

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Cardone Gratin

Cardone Gratin is the ultimate Italian holiday side dish! This dish is one of my favorites and can be totally dressed up with fancy cheeses like gruyere or dressed down with a simple basmele sauce (similar to scalloped potatoes). Cardone Gratin is a simple dish that is very versatile and you can sub anything to fit your personal preferences.

Scale

Ingredients

  • 3 pounds Cardone (1 bunch)
  • 1 lemon
  • 4 tablespoons all-purpose flour
  • 4 tablespoons butter
  • 2 1/2 cups of milk
  • 1/2 cup finely grated Parmesan cheese
  • salt and ground black pepper to taste
  • Fresh Parsley, chopped

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
  • Cook Cardone: Wash & De-rib the back of cardone with a peeler or knife. Cut each stalk into 3- 4” pieces. Place  in a pot of water with a cut lemon. Bring water to boil and cook for 30- 40 mins or until tender.
  • Basemele Sauce: Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
  • Spread 1 layer Cardone slices (precooked) into the bottom of the prepared baking dish. Top with basemel sauce & Parmesan cheese.  Repeat & top with little extra Parmesan. 
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
  • Add fresh parsley for color  & Mangia.

Notes

  • For a creamy gratin add more basmele sauce
  • If using a basmele sauce you may add fresh bay leaf & peppercorn (3-5) while cooking to add favor. just make sure you remove before assembling gratin
  • If you want to use more cheese sub gruyere cheese for Parmesan

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Cardone

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. 

Cardone Prepping

Needs

  • 1 head of Joe’s Cardone
  • 1 Lemon
  • Large pot
  • Knife or peeler

Directions

1. Start with one bunch of Joe’s Premium Cardone and wash under cold water.Cardone Stalk

 

2. De-rib the back and remove the tiny thorns on each side of the stalk with a peeler or knife. 
Cardone Cut

3. Cut each stalk into 3- 4” pieces.

Cardone3-Web

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.

Cardone in Boiling Water

5. Once tender, remove from boiling water and shock in cold water. From here you can use them in any recipe!  

Cardone7-Web

Fried Cardone

This is a traditional dish that my grandma makes for the holidays

Ingredients   Cardone16-Web

  • 1 head of Cardone prepped & boiled
  • 2 cups all-purpose flour
  • 2 eggs beaten
  • Parmesan shredded (optional)
  • Olive Oil

Directions

  1. Slice cooked cardone pieces in strips long ways, to make more like a fry size
  2. 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.
  3. Heat up olive oil in pan.
  4. When olive oil is hot, start frying until golden brown, approximately 2 minutes each side.
  5. Once removed sprinkle salt & grated parmesan cheese (optional) while still hot. 
  6. Eat by themselves as a side dish or pair with a garlic Aioli or any dipping sauce for an appetizer.

Cardone9-WebCardone8-WebCardone12-WebCardone13-web

Enjoy & Buon Natale!

– Chicory Chicks

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