tag:blogger.com,1999:blog-61384971350296097762024-03-20T23:09:41.565-07:00Cooking CardoonsAnonymoushttp://www.blogger.com/profile/14772270618210083217noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6138497135029609776.post-46065101880061069872016-01-28T12:31:00.003-08:002016-01-28T12:36:52.118-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="fa fa-file"></span>The secret to making cardoons tender and sweet, a quick and easy fall recipe</h2>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">“What is this?” asked the puzzled cashier at Publix holding up the cardoon I had found in the produce section. “Is it a kind of celery?” she asked. “Actually,” I replied, “it’s in the artichoke family”. In fact, cardoons taste very much like the best part of an artichoke. They are typically a late fall vegetable, and usually turn up around this time in our supermarket. I remember my mother used to make them when I was growing up. I was actually not very fond of them because they had a slightly bitter flavor. Of course, most children won’t like anything remotely bitter, but I’ve discovered how to eliminate that bitterness, and our kids, who love artichokes, also love cardoons.<span id="more-1897"></span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">First, choose the lightest colored cardoon, the greener it is, the more likely it will be bitter. Secondly, peel the back of the stalks before cooking them. Be careful, because a cardoon is a thistle, and just like an artichoke it has thorns, albeit quite small. They are located on the edges of the stalks and need to be trimmed. Also, cardoons need to boil 30-40 minutes until very tender.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Once cooked, they can be gratinéed, as in the recipe below, or simply dressed with some salt, olive oil, and red wine vinegar and served cold.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Gratinéed Cardoons</span></h3>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">From <em>How to Cook Italian</em> by Giuliano Hazan</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preparation time: 15 minutes</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Total time from start to finish: 45 minutes</span></div>
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<em><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves 6 as a side dish</span></em></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cardoon</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 1/2 tablespoons butter</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 cup freshly grated Parmigiano-Reggiano</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1. Fill a pot with at least 6 quarts of water, place over high heat and bring to a boil.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2. Separate the stalks of the cardoon from the heart and trim away any leaves. Cut off a sliver from the top and bottom of each stalk. Use a vegetable peeler to peel the backs of the stalks to remove the outer layer of skin and any tough strings. Trim the heart so only the white inner part remains. Cut the stalks into 6-inch long pieces and rinse in cold water.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3. Add 1 tablespoon of salt to the boiling water and put in the cardoon. Cover the pot and boil until tender, 30-35 minutes.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4. Preheat oven to 425° on the convection setting, or to 450° on regular bake.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5. Drain the cardoon and place in a baking dish in a single layer. Season with salt dot with the butter, and sprinkle the Parmigiano-Reggiano on top. Bake until the cheese melts and just begins to brown, 10-15 minutes. Serve hot.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">Original posted on </span><a href="http://giulianohazan.com/the-secret-to-making-cardoons-tender-and-sweet-a-quick-and-easy-fall-recipe/"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">http://giulianohazan.com/the-secret-to-making-cardoons-tender-and-sweet-a-quick-and-easy-fall-recipe/</span></a><br />
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Anonymoushttp://www.blogger.com/profile/14772270618210083217noreply@blogger.com0tag:blogger.com,1999:blog-6138497135029609776.post-30496129495438073962016-01-27T07:58:00.000-08:002016-01-27T08:22:31.165-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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cardoon... what is it, how to choose, how to prep...</h1>
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what is it? </h5>
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Native to southern Europe and North Africa, cardoons (Cynara cardunculus) are perennial plants with fleshy, edible stalks that can grow up to 6 feet tall. They produce silvery-green leaves and flower buds that are similar to those of an artichoke, though they’re usually not eaten. These buds bloom into large purple thistle-like flowers, which can provide a striking element in garden design.</div>
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how to choose: </h5>
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Cardoons grow in bunches, like celery, and should have wide, plump, gray-green stalks. Choose bunches with plenty of inner stalks, which will be more tender than those on the outside. Refrigerate cardoons in a plastic bag for up to two weeks</div>
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how to prep: </h5>
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Begin by separating the cardoon bunch into stalks; discard any tough outer stalks or narrow, leafy ones from the center. Use a paring knife to trim away spines and leaves and to shave off the inedible fibrous exterior from each stalk. If you don’t plan to use the peeled cardoons immediately, keep them in acidulated water (a mixture of water and an acid, such as lemon juice or vinegar) to prevent discoloration.<br />
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Parboiling trimmed cardoons before using other cooking methods will reduce their bitter flavor and make them more tender. Parboiled cardoons can be sautéed, added to creamy gratins, braised with herbs, puréed, grilled, or lightly battered and deep-fried. You can also toss them with a vinaigrette or try them dipped in bagna cauda, an Italian sauce made with cooked anchovies and garlic. Cardoons pair well with béchamel, truffles, and truffle oil and are complemented by cheeses like Parmigiano-Reggiano and fontina. <span style="font-size: xx-small;"><br /> Original by </span><a href="http://www.finecooking.com/item/36377/cardoon" target="_blank"><span style="font-size: xx-small;">finecooking.com</span></a> </div>
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Anonymoushttp://www.blogger.com/profile/14772270618210083217noreply@blogger.com0tag:blogger.com,1999:blog-6138497135029609776.post-44347483931571787652016-01-26T10:44:00.005-08:002016-01-27T08:22:45.007-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u><b>Cardoon Cooking</b></u></span></span></h2>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><b>Article 1: How to cook cardoons</b></span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cardoons look like prehistoric celery and taste like artichoke hearts (the tw</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">o aren't related)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cardoon, or <i>cardoni</i>, has an artichoke like flavor and is used in Italian cousin, <i>a classically Italian vegetable</i>. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">If you've ever come across them at the market and walked on by because you weren't sure what to do with them, think again: when cooked properly, cardoons are tender, earthy, and satisfying. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">A cardoon, which is essentially a giant thistle, looks like a bunch of oversized, beat-up celery stalks. The stalks happen to be a naturally occurring form from the same species as the globe artichoke. Cardoons are typically more of a Winter vegetable, but they also grow well through May, June, and July. The Mediterranean vegetable is hard to find in grocery stores, but can be located at farmers markets. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">If you're new to cooking cardoons, know that they require a bit of <a href="http://www.saveur.com/article/Techniques/Preparing-Cardoons" target="_blank">special care to prepare for cooking</a>. Long fibers run down the stalks that must be removed, which can be done with a vegetable peeler. Like artichokes, cardoons turn brown when exposed to air, so you must dunk them in lemon water while you wait to cook them.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">They can also be braised as a side dish, cooked and pureed into a spread, breaded and fried, or even <a href="http://www.seriouseats.com/recipes/2010/02/seriously-italian-baked-cardoons-cardi-gratinati-recipe.html" target="_blank">baked with béchamel sauce</a>. Have you ever tried cardoons?</span><br />
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<span style="font-size: x-small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><time datetime="2012-05-14T05:34:04-07:00" itemprop="datePublished" title="Mon, 14 May 2012 05:34:04 -0700">(Inspired by original document by </time><span class="byline standard" itemprop="author"><span itemscope="" itemtype="http://schema.org/Person"><span class="by"></span></span></span><span class="byline standard" itemprop="author"><span itemscope="" itemtype="http://schema.org/Person"><a href="http://www.popsugar.com/author/Camilla-Salem" itemprop="name" rel="author">Camilla Salem</a></span></span><span class="byline standard" itemprop="author"><span itemscope="" itemtype="http://schema.org/Person"><span class="by"> </span></span></span><time datetime="2012-05-14T05:34:04-07:00" itemprop="datePublished" title="Mon, 14 May 2012 05:34:04 -0700">May 14, 2012)</time></span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;"><time datetime="2012-05-14T05:34:04-07:00" itemprop="datePublished" title="Mon, 14 May 2012 05:34:04 -0700">--------------------------------</time></span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Article 2: Cooking Cardoons</span></span></h1>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humanelivingnet.net/2013/11/22/cooking-cardoons/" rel="bookmark" title="2:36 pm"><time class="entry-date" datetime="2013-11-22T14:36:29+00:00" pubdate=""></time></a><span class="byline"><span class="author vcard"><a class="url fn n" href="http://humanelivingnet.net/author/sannandrews/" rel="author" title="View all posts by Salette Ann Andrews"></a></span></span></span> </div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cardoons (<em>Cynara cardunculus</em>), are thistle-like plants that share a species with globe <a href="http://humanelivingnet.net/2013/08/23/admiring-artichokes/" title="Admiring Artichokes">artichoke</a>. Both are in the <em>Asteraceae </em>family, along with the herbs arnica, burdock, boneset, calendula, chamomile, cronewort (mugwort), coltsfoot, <a href="http://humaneliving.wordpress.com/2013/07/17/gathering-dandelion-greens/" title="Gathering Dandelion Greens">dandelion</a>, echinacea, elecampane, feverfew, gravel root, grindelia, liferoot, milk thistle, tansy, yarrow, valerian, wormwood, and wild lettuce. The family also contains the foods <a href="http://humanelivingnet.net/2014/03/05/soaking-up-sunflower-seeds/" title="Soaking up Sunflower Seeds">sunflower seeds</a>, <a href="http://humaneliving.wordpress.com/2013/06/11/letting-yourself-love-leaf-lettuce/" title="Letting Yourself Love Leaf Lettuce">lettuce</a>, <a href="http://humaneliving.wordpress.com/2013/08/01/enjoying-curly-endive-and-escarole/" title="Enjoying Curly Endive and Escarole">endive</a>, and sun chokes (also known as Jerusalem artichokes). And it contains the decorative flowers asters, chrysanthemums, dahlias, bachelor’s buttons, daisies, cosmos, coneflowers, goldenrods, <a href="http://humanelivingnet.net/2014/03/05/soaking-up-sunflower-seeds/" title="Soaking up Sunflower Seeds">sunflowers</a>, and zinnias. It is the naturally occurring form of the same species as the globe artichoke, and has many cultivated varieties.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cardoons are native to the western and central Mediterranean region, and people have eaten them for a long time. Wild cardoon is the likely ancestor of both cardoons and <a href="http://humanelivingnet.net/2013/08/23/admiring-artichokes/" title="Admiring Artichokes">artichokes</a>. Gardeners who selected for large, non-spiny heads produced artichokes and gardeners who selected for non-spiny, large-stalked, tender leaves produced leafy cardoons. Roman gardeners were likely the first to grow cardoons. Romans dipped tender, young cardoon stems in warm olive oil and ate them raw. They baked, steamed, or fried the bigger stems. In his treatise, <em>De re rustica</em>, the Roman agricultural theorist Columella (4–ca. 70 AD) noted that the dried stamens of cardoons were used as a vegetarian rennet to coagulate milk into cheese. Pliny (23–79 AD) wrote that cardoons were cultivated for their medicinal value, and the leaves in particular have been used in traditional medicine for chronic liver and gall bladder diseases, jaundice, hepatitis, arteriosclerosis, type-2 diabetes in its early stages, and as a diuretic as well as a digestive aid. They can help disperse stones in the internal organs and are believed to be good for rheumatism.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="line-height: 1.5;">Cardoons expanded north with the Roman Empire as far as the climate permitted. Cardoons, like </span><a href="http://humanelivingnet.net/2013/08/23/admiring-artichokes/" style="line-height: 1.5;" title="Admiring Artichokes">artichokes</a><span style="line-height: 1.5;">, are frost-tender, so they never became established in Britannia or northern Gaul, but they were popular in warmer regions. To this day, cardoons are enjoyed in Spain, southern France, and northern Italy. Cardoon rennet cheeses were made by shepherds high in the Iberian mountain range now known as the Serra da Estrela. Over subsequent generations, cardoon cheese production spread through southern Portugal and into western Spain, where the technique is still used today.</span></span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The flavor of mature cardoon stalks was bitter, but when blanched, it became milder than that of artichoke. Its cultivation was also very labor-intensive: “Towards the middle of October, the plants will be large enough, and ready for blanching. This is done on a dry day, by first gathering up all the leaves closelv round the centre, and in that position binding them together with strands of mat or twigs. This done, each plant is earthed up in the manner of celery, so that the points of the highest leaves are only exposed at top. In two or three weeks the leaf-stalks will be sufficiently blanched.”–Charles Frederick Partington, <em>The British Cyclopædia of Natural History</em> (London, 1825). Because the plants grew four to six feet tall, compacting earthen mounds around the stalks required substantial digging and shaping. Because the leaf stalks, like those of other thistles, had many thorns, tying them into a bunch could be treacherous. Depending upon the variety planted, the cardoons had to be in soil four to five weeks in order to be properly blanched and tenderized, but it also had to be harvested before the first frost, so timing had to be precise.</span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The word for thistle in Latin is <em>cardo</em>. The word for “big thistle” is <em>cardone</em> in Italian and <em>chardon</em> in French. Swiss cooks wanted to prepare cardoons, but Switzerland is too cold for cardoons to grow. Farmers bred <a href="http://humanelivingnet.net/2013/11/14/beating-disease-with-beets/" title="Beating Disease with Beets">beet</a> greens, <em>Beta vulgaris</em>, into a more cold-tolerant plant with a fat, white, succulent, mild-flavored stalk that could be prepared like <em>chardon</em>. This vegetable became known as <em>chardon Suisse</em> in French and “Swiss chard” or <a href="http://humanelivingnet.net/2013/04/05/choosing-chard/" target="_blank" title="Choosing Chard">chard</a> in English.</span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spanish explorers brought cardoons to South America. The first cattle were introduced into Argentina in 1549; they reached the Pampas in the 1580s and found a very favorable habitat for expansion. Their hooves destroyed the native turf, allowing feral cardoon seeds to germinate. Cattle dung fertilized the soil, and the cardoon patches became thistle jungles. The cardoons lost their domestic traits and reverted to their original thorny forms. The feral cattle could also take cover in the feral cardoon forests to avoid domestication and slaughtered. They moved southwards towards Patagonia where natural selection and tough environmental constraints shaped them into a new variety, the “Creole” breed.</span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">By the 18th century, Quakers had introduced cardoons to North America. They were among the largest plants grown in North America prior to the rise of industrial agriculture.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">On September 19th, 1832, biologist Charles Darwin visited the remote Argentine settlement of Guardia del Monte, and noted that the village marked the southernmost limit of the cardoon infestation on the pampas. Darwin noted patches where cardoons stood as high as a horse’s back in stands that covered hundreds of square miles.</span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In North America, because cardoons preferred warmer climates and richer soils, they were mainly grown by southern farmers, but sold in northern cities from the 1850s to the First World War. Grown for the blanched mid-rib of the leaf, they became one of the fancy vegetables found on hotel menus in major urban centers, where celebrity chefs prepared them in a range of dishes during fall and winter.</span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cardoons are very low-calorie vegetable; they provide just 22 calories per 100 grams. They contain unique health-benefiting <a href="http://humanelivingnet.net/2012/11/16/discovering-the-pharmacy-at-the-farmers-market-phytochemicals-in-fruits-and-vegetables/" title="Discovering the Pharmacy at the Farmers Market: Phytochemicals in Fruits and Vegetables">phytochemicals</a>, including <a href="http://humanelivingnet.net/2013/01/04/fighting-free-radicals/" title="Fighting Free Radicals">antioxidants</a>, <a href="http://humanelivingnet.net/2012/10/31/making-sense-of-minerals/" title="Making Sense of Minerals">minerals</a>, <a href="http://humanelivingnet.net/2013/02/07/feeling-the-benefits-of-fiber/" title="Feeling the Benefits of Fiber">fiber</a>, and <a href="http://humanelivingnet.net/2012/11/03/finding-vitality-with-vitamins/" title="Finding Vitality with Vitamins">vitamins</a>.</span><br />
<br />
<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="line-height: 1.5;">Cardoons can:</span></span></b><br />
<ol>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Promote cardiovascular health. Cardoons are an excellent source of <a href="http://humaneliving.wordpress.com/2013/05/06/powering-up-with-potassium/" title="Powering up With Potassium">potassium</a> and <a href="http://humaneliving.wordpress.com/2013/02/07/magnifying-your-intake-of-magnesium/" title="Magnifying Your Intake of Magnesium">magnesium</a> and a good source of <a href="http://humaneliving.wordpress.com/2013/05/09/reducing-sodium-intake/" title="Reducing Sodium Intake">sodium</a> and <a href="http://humaneliving.wordpress.com/2013/03/08/calculating-your-intake-of-calcium/" title="Calculating Your Intake of Calcium">calcium</a>. <a href="http://humaneliving.wordpress.com/2013/05/06/powering-up-with-potassium/" title="Powering up With Potassium">Potassium</a> regulates muscle contraction, including heart rythym and lowers blood pressure by counteracting the detrimental effects of sodium and regulating fluid balance. <a href="http://humaneliving.wordpress.com/2013/02/07/magnifying-your-intake-of-magnesium/" title="Magnifying Your Intake of Magnesium">Magnesium</a> helps maintain normal muscle and nerve function, keeps heart rhythm steady, and promotes normal blood pressure. <a href="http://humaneliving.wordpress.com/2013/05/09/reducing-sodium-intake/" title="Reducing Sodium Intake">Sodium</a> controls blood pressure and volume and helps muscles and nerves to work properly. <a href="http://humaneliving.wordpress.com/2013/03/08/calculating-your-intake-of-calcium/" title="Calculating Your Intake of Calcium">Calcium</a> supports vascular contraction and dilation. The <a href="http://humaneliving.wordpress.com/2013/02/07/feeling-the-benefits-of-fiber/" title="Feeling the Benefits of Fiber">fiber</a> in cardoons also helps remove bile salts from your body. When your body replaces these salts, it breaks down cholesterol to do so. Cynarin and sesquiterpene-lactones, two bitter substances in cardoons, can reduce cholesterol by inhibiting its synthesis and increasing its excretion in the bile. Cynarin can also improve liver and gall bladder functions, and stimulates the secretion of digestive juices.</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Build strong muscles and bones. The <a href="http://humaneliving.wordpress.com/2013/05/06/powering-up-with-potassium/" title="Powering up With Potassium">potassium</a> in cardoons regulates muscle contraction; stores <a href="http://humaneliving.wordpress.com/2012/10/03/counting-on-carbohydrates/" target="_blank" title="Counting on Carbohydrates">carbohydrates</a> for muscles to use as fuel, and promotes regular muscle growth; and maintains the density and strength of bones by decreasing urinary <a href="http://humaneliving.wordpress.com/2013/03/08/calculating-your-intake-of-calcium/" target="_blank" title="Calculating Your Intake of Calcium">calcium</a> loss. <a href="http://humaneliving.wordpress.com/2013/02/07/magnifying-your-intake-of-magnesium/" title="Magnifying Your Intake of Magnesium">Magnesium</a> helps maintain normal muscle and nerve function, keeps bones strong, and is involved in energy metabolism and protein synthesis. <a href="http://humaneliving.wordpress.com/2013/05/09/reducing-sodium-intake/" title="Reducing Sodium Intake">Sodium</a> helps muscles work properly. <a href="http://humaneliving.wordpress.com/2013/03/08/calculating-your-intake-of-calcium/" title="Calculating Your Intake of Calcium">Calcium</a> supports bone structure and muscle function. Cardoons are a good source of <a href="http://humaneliving.wordpress.com/2013/05/21/managing-your-intake-of-manganese/" title="Managing Your Intake of Manganese">manganese</a>, which facilitates protein and carbohydrate metabolism and formation of bone.</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Fight free radicals. Cardoons are a good source of <a href="http://humaneliving.wordpress.com/2013/05/21/managing-your-intake-of-manganese/" title="Managing Your Intake of Manganese">manganese</a>, which is a co-factor for the <a href="http://humanelivingnet.net/2013/01/04/fighting-free-radicals/" title="Fighting Free Radicals">antioxidant</a> enzyme, superoxide dismutase. Cardoon stalks contain numerous <a href="http://humanelivingnet.net/2012/11/16/discovering-the-pharmacy-at-the-farmers-market-phytochemicals-in-fruits-and-vegetables/" title="Discovering the Pharmacy at the Farmers Market: Phytochemicals in Fruits and Vegetables">phytochemicals</a> such as luteolin, silymarin, caffeic acid, ferulic acid, and dicaffeoyl-quinic acids, which protect cellular proteins, membrane lipids, and DNA from oxidative damage caused by free radicals, which can cause cancer and other diseases.</span></li>
</ol>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><strong><span style="line-height: 1.5;">Nutrients in 100 Grams of Boiled Cardoons</span></strong></span><br />
<table border="1" cellpadding="0" cellspacing="0"><tbody>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Nutrient</b></span></td><td valign="top"><div align="center">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Amount</b></span></div>
</td><td valign="top"><div align="center">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Daily Value</b></span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/05/06/powering-up-with-potassium/" title="Powering up With Potassium">potassium</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">392 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">11%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/02/07/magnifying-your-intake-of-magnesium/" title="Magnifying Your Intake of Magnesium">magnesium</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">43 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">11%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/05/09/reducing-sodium-intake/" title="Reducing Sodium Intake">sodium</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">176 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">7%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/03/08/calculating-your-intake-of-calcium/" title="Calculating Your Intake of Calcium">calcium</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">72 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">7%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/02/07/feeling-the-benefits-of-fiber/" title="Feeling the Benefits of Fiber">fiber</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1.7 g</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">7%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/05/21/managing-your-intake-of-manganese/" title="Managing Your Intake of Manganese">manganese</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0.1 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">7%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/04/08/folate/" title="Finding Foods with Folate">folate</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">22 µg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/05/17/pumping-iron/" title="Pumping Iron">iron</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0.7 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/04/14/seeing-the-benefits-of-vitamin-c/" title="Seeing the Benefits of Vitamin C">vitamin C</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1.7 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/02/26/concentrating-on-carotenoids/" title="Concentrating on Carotenoids">vitamin A</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">118 IU</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/05/03/turning-phytate-into-phosphorus/" title="Turning Phytate Into Phosphorus">phosphorus</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">23 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2012/10/03/counting-on-carbohydrates/" title="Counting on Carbohydrates">carbohydrates</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5.3 g</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2012/10/16/125/" title="Promoting Healthy Protein">protein</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0.8 g</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/04/02/becoming-aware-of-vitamin-b6/" title="Becoming Aware of Vitamin B6">vitamin B6</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0.042 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/03/19/regarding-riboflavin/" title="Regarding Riboflavin">riboflavin</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0.031 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/02/08/seeking-the-proper-level-of-selenium/" title="Seeking the Proper Level of Selenium">selenium</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 µg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/03/25/noticing-sources-of-niacin/" title="Noticing Sources of Niacin">niacin</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0.3 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/05/28/getting-the-right-amount-of-zinc/" title="Getting the Right Amount of Zinc">zinc</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0.2 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/03/27/providing-your-body-with-pantothenic-acid/" title="Providing Your Body With Pantothenic Acid">pantothenic acid</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0.1 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2013/03/13/thinking-about-thiamine/" title="Thinking About Thiamine">thiamine</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0.018 mg</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Calories</span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">22</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://humaneliving.wordpress.com/2012/10/23/choosing-healthy-fats/" title="Choosing Healthy Fats">fat</a></span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0.1 g</span></div>
</td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0.15%</span></div>
</td></tr>
<tr><td valign="top"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">cholesterol</span></td><td valign="top"><div align="right">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0 mg</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0%</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cardoons resemble a bunch of wide, flat celery. You can find them in markets in mid-winter through to early spring. Look for firm, crisp stalks with a silvery gray-green color. Choose the lightest colored cardoons, because the greener they are, the more likely they will be bitter.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Refrigerate cardoons in a sealed container up to one week.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">To prepare, remove tough outer stalks. Wash the inner stalks well. Trim the base and tops. Peel the back of the stalks before cooking them. Be careful, because cardoons are thistles, and just like artichokes, they have thorns, albeit quite small. The thorns are located on the edges of the stalks and need to be trimmed. Cut the stalks into 2-3 inch pieces. If you are not going to cook them immediately, <span style="line-height: 1.5;">soak them in water in which you have mixed the juice of a lemon. This will prevent them turning brown. </span>Boil, braise or bake until tender (some recipes call for boiling up to 30-40 minutes). You can also use them in long-simmering soups and stews. You can also use them in a gratin by baking them in a cheesy sauce for 20 minutes until the sauce is bubbling and brown. When you cook them you won’t need to add salt as they contain sodium naturally. The roots can be cooked like parsnips.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When cardoons are cooked, their flavor is a cross between artichoke, celery, and salsify. They’re a popular Italian vegetable.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Try this recipe:</span><br />
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<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://vegantripper.wordpress.com/2013/05/05/cardoons-au-gratin/" target="_blank" title="Cardoons au Gratin">Cardoons au Gratin</a></span></li>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;"><time datetime="2012-05-14T05:34:04-07:00" itemprop="datePublished" title="Mon, 14 May 2012 05:34:04 -0700"></time></span></span><br />
<span style="font-size: x-small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><time datetime="2012-05-14T05:34:04-07:00" itemprop="datePublished" title="Mon, 14 May 2012 05:34:04 -0700">Original posted by</time></span><span class="byline"> <span class="author vcard"><a class="url fn n" href="http://humanelivingnet.net/author/sannandrews/" rel="author" title="View all posts by Salette Ann Andrews">Salette Ann Andrews,</a></span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><time datetime="2012-05-14T05:34:04-07:00" itemprop="datePublished" title="Mon, 14 May 2012 05:34:04 -0700"> </time></span><a href="http://humanelivingnet.net/2013/11/22/cooking-cardoons/" rel="bookmark" title="2:36 pm"><time class="entry-date" datetime="2013-11-22T14:36:29+00:00" pubdate="">November 22, 2013 </time></a></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;"><time datetime="2012-05-14T05:34:04-07:00" itemprop="datePublished" title="Mon, 14 May 2012 05:34:04 -0700">link http://humanelivingnet.net/2013/11/22/cooking-cardoons/</time></span><span class="byline standard" itemprop="author"><span itemscope="" itemtype="http://schema.org/Person"></span></span></span><br />
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<span style="font-size: large;"><span style="color: red;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Visit our official webpage... </span></span><a href="http://www.cardoon.gr/" target="_blank"><b><span style="color: red;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">http://www.cardoon.gr</span></span></b></a></span><br />
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Anonymoushttp://www.blogger.com/profile/14772270618210083217noreply@blogger.com0tag:blogger.com,1999:blog-6138497135029609776.post-56334089311175756192016-01-01T08:20:00.000-08:002016-01-27T08:22:52.794-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Cardoon – beautiful thistle with attitude</span></h1>
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Leaves and flowers removed<br />
Getting the woody strings off (put the stems in water with lemons squeezed in)<br />
Boil the cardoons with lemons</div>
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I harvested my<span class="Apple-converted-space"> </span><a href="http://backyardfarmer.co.nz/2014/02/08/picking-and-cooking-a-cardoon-cardi/" style="border: 0px currentColor; color: #497885; font-family: inherit; font-size: 13px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">first cardoon<span class="Apple-converted-space"> </span></a>a few weeks ago my second cardoon yesterday. The first one was made in to a<span class="Apple-converted-space"> </span><a href="http://backyardfarmer.co.nz/2014/02/08/picking-and-cooking-a-cardoon-cardi/" style="border: 0px currentColor; color: #497885; font-family: inherit; font-size: 13px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">successful dish</a>, but the second was a disaster, fairly bitter and very stringy even though I spent the better part of the morning peeling the stalks and boiling them. Boiling for an hour tenderises the stalks and draws out the bitterness, but in this case it was not quite successful. As you can see from the pictures, a lot of work goes into preparing the cardoon before one can make up the dish for the table. I covered the boiled and cleaned cardoon in bechamel and sprinkled cheese and bread crumbles over the top then baked it in the oven until bubbly and crispy on top. The taste was OK and the sauce and topping terrific but no one was very impressed and No second helpings! Someone wrote that one can only expect a good harvest after the 3rd year, saying that their cardoon grows to 2 meters high. Mine were planted this year and were about 1 and n half meter high when I cut them down. The first plant has regrown. We did boil the small buds like we do with artichokes and ate the soft parts of the leaves and the hearts and that was very nice.</div>
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I have to think about this vegetable and research it more – I am determined to make a successful dish when I harvest the third plant. Advice anyone ?<br />
<span style="font-size: xx-small;">Original posted </span><a href="http://backyardfarmer.co.nz/2014/03/19/cardoon-beautiful-thistle-with-attitude/" rel="bookmark" style="border: 0px currentColor; color: #372e2e; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="4:20 pm"><time class="entry-date" datetime="2014-03-19T16:20:25+00:00" style="border: 0px currentColor; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: xx-small;">March 19, 2014</span></time></a>
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