What are the cardoons?

Cardons are exotic, it's hard to find vegetables. Cardons take their name from the French word Chardon , which comes from the Latin Carduus , which means a thistle. Once described as celery on steroids, cardons are very similar to artists. Vegetables have a flowering head and its appearance is a cross between the thistle and the artist. However, flower buds of cardboard cannot be eaten. However, these are mainly vegetables of cold weather and the spring heat affects their taste. Warm weather causes cardboard to taste bitter. You can eat them raw when they are young, but if the stems are older, you will have to cook them first. Cardoons can also be used inpooks, sauces, steamed meat, salads or even as wrapped appetizers.

There are two varieties of cardboard. lunghi has long, direct stems and Gobbi has curved or bent stems. The origin of Cardoon is vague, but it is assumed that vegetables came in Italy, Spain and Africa. Has reached North America throughEngland. Cardoons were recorded as consumed in ancient Rome and Greece as a delicacy.

CARDOODOO Cooking is a simple process. Simply cut off the base and leaves, then cut the stems into pieces. Cardoons lose color very quickly as soon as they are subjected to air, so the stems into acetic water. Cook the stems for about 20 minutes until you reach and add salt to the water to remove any bitterness. Then simply drain and peel the stems surface.

You can add pre -cooked cards to different meals. They have a pepper taste and are Great with mixed mushrooms as an appetizer. Think of spicy Mediterranean recipes that are ideal for a cold winter night.

Cardoons are largely undiscovered vegetables and is quite difficult in supermarkets, but chefs and restorers use them well, who are in line to catch them when they are available. Cardons areIn increasingly popular, because various varieties of vegetables are grown. These include larger versions such as Gigante di Romagna and Plein Blanc Inerma Amelior.