Super Stir-Fried Cardoons
I'm lucky enough to get a fresh organic veg box every week and with that sometimes comes a veg that I've never cooked with before or, in this case, one that I've never even heard of!
The cardoon is a member of the artichoke family and indeed the flavour is very similar but in terms of looks and texture it's closer to a celery. After a bit of faff in preparation, the rewards are vast - healthy, delicious and able to lend itself to an array of different flavours and cuisines. I chose to stir fry mine but this superstar veg is loved by the Italians, French, Spanish and North Africans so feel free to experiment!
Super Stir-Fried Cardoons
Serves 6-8 as a side
1 cardoon
1 lemon
oil
1 onion, finely diced
2 lemongrass stalks, finely chopped
1 red chilli, deseeded and finely chopped
salt and pepper
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 3-inch long pieces and place into a large pan of cold water mixed with the juice of the lemon. Cover, place over a high heat and boil until tender, 30-35 minutes.
Drain the cardoon and set aside then place the pan back over the heat with a splash of oil. Add the onions, lemongrass and chilli and stir fry until softened. Add the cardoon pieces to the pan, season generously with salt and pepper and continue to stir fry for 5 minutes. Serve as a side to grilled meat or fish or alongside other Asian dishes.
TIP: If you can't get hold of cardoon then globe artichoke or celery are great alternatives.
The cardoon is a member of the artichoke family and indeed the flavour is very similar but in terms of looks and texture it's closer to a celery. After a bit of faff in preparation, the rewards are vast - healthy, delicious and able to lend itself to an array of different flavours and cuisines. I chose to stir fry mine but this superstar veg is loved by the Italians, French, Spanish and North Africans so feel free to experiment!
Super Stir-Fried CardoonsServes 6-8 as a side
1 cardoon
1 lemon
oil
1 onion, finely diced
2 lemongrass stalks, finely chopped
1 red chilli, deseeded and finely chopped
salt and pepper
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 3-inch long pieces and place into a large pan of cold water mixed with the juice of the lemon. Cover, place over a high heat and boil until tender, 30-35 minutes.
Drain the cardoon and set aside then place the pan back over the heat with a splash of oil. Add the onions, lemongrass and chilli and stir fry until softened. Add the cardoon pieces to the pan, season generously with salt and pepper and continue to stir fry for 5 minutes. Serve as a side to grilled meat or fish or alongside other Asian dishes.
TIP: If you can't get hold of cardoon then globe artichoke or celery are great alternatives.
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