Ingredient


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Cardoon

They should have a moist texture, not crisp, and should be soaked in salt water to remove bitterness. After braising, roasting, or frying they have a dense texture and a bitter-sweet flavor.

Alternative Names

Cardone, Cardoni

Category

Stem Vegetable

Origin

Europe

Flavor

Bitter-Slightly, Earthy, Grassy, Vegetal

Texture

Firm, Tender

Prep Methods

Cut/Slice, Dice, Dredge/Bread, Soak/Steep

Cooking Method

Bake, Boil/Simmer, Braise, Fry/Deep-fry, Roast

Uses

see categorized dishes

Caution

Don't eat raw! Use acidulated water to prevent discoloring and soak in salt water to remove bitterness.

Seasonal Availability

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  • Going Out of Season
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