Riverford

riverford

Cardoons 500g

SKU# FINCARD500

Availability: In stock

£2.95

One of Guy’s projects – seasonal, quirky and hard-to-come-by! Cardoons are a relative of his beloved globe artichoke. The celery-like leaf ribs have a pleasantly mild bitterness. Great made into fritters or braised in a gratin.

Quick Overview

One of Guy’s projects – seasonal, quirky and hard-to-come-by! Cardoons are a relative of his beloved globe artichoke. The celery-like leaf ribs have a pleasantly mild bitterness. Great made into fritters or braised in a gratin.

How to prepare cardoons

Wash thoroughly. Peel the fibrous ribs away using a knife or a peeler, then put into acidulated water (water with a squeeze of lemon) to stop them browning.

How to cook cardoons

Chop the ribs into 2-3 inch lengths and boil in plenty of acidulated, salted water for 15 mins to tenderise and reduce the bitterness. To make fritters, shake the boiled cardoons in a plastic bag with 2 tbsp flour to coat. Dip in a beaten seasoned egg and roll in breadcrumbs. Deep fry in batches in an inch of oil until just starting to colour. Serve immediately, with aioli for dipping.

Growing cardoons

Guy’s been experimenting with growing cardoons on a patch of land on the farm for a few years now. They’ve either tasted excessively bitter or run to seed early, thwarting his plans. Now it seems, he’s finally cracked it with a new variety sown last spring.