Cardoons Stewed with Tomato. They are an original and tasty main course that demonstrates how versatile cardoon can be in cooking.

Widely known and used in cooking, cardoon is a very versatile winter vegetable that pairs well with many recipes.
Cardoon has a hard and fibrous texture but belongs to the same family as the artichoke.
It resembles celery, characterized by its white ribs. In terms of flavor, they are more like artichokes, low in calories.
Because of their low caloric content, they can be paired with any preparation, even particularly greasy ones. Cardoons have great versatility, and the stems can also be used in fantastic risottos.
Cardoon is also called wild artichoke.
Gradually, put the cleaned and cut ribs in a bowl containing water acidulated with lemon juice to prevent them from darkening.

Then there’s that other little problem: they turn black if not treated properly… once peeled, they should be plunged into a pot with boiling water, lemon juice, oil, and flour.
Let’s see how to clean a cardoon.
Best consumed mainly in autumn and winter.

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

152.31 Kcal

calories per serving

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Energy 152.31 (Kcal)
Carbohydrates 15.05 (g) of which sugars 0.40 (g)
Proteins 5.27 (g)
Fat 9.26 (g) of which saturated 2.61 (g)of which unsaturated 1.17 (g)
Fibers 4.20 (g)
Sodium 742.12 (mg)

Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Cardoons Stewed with Tomato

2.2 lbs cardoon (approximately one kilogram)
1 lemon
1 tablespoon flour
2 tablespoons extra virgin olive oil
1 shallot
17.6 oz tomato puree
salt
pepper
chili pepper (to taste)
to taste Parmesan cheese

Tools

Pot
Casserole

Steps

Cardoons Stewed with Tomato

Here How to Clean and Cook Cardoons
Boil water in a large pot with the juice of half a lemon and a tablespoon of flour.
Salt it.
Clean the cardoons by removing the outer ribs and stripping off the fibers. Then cut them into pieces about 3 inches long and place them in the pot with the boiling water.
This way, they won’t turn black.

Boil them for an hour.
Then they must be well drained.
Meanwhile, put the chopped shallot in a pan with a splash of oil, let the shallot brown, and then pour in the tomato puree.

Adjust the salt and leave it on moderate heat for about 15 minutes, then add the drained cardoons and let them absorb the flavor for 10-15 minutes.
Serve them hot.
If you like, add a nice sprinkle of grated cheese.
Enjoy your meal.

Tips

Cardoon is low in calories and has a lot of properties.

If you need to optimize time in the kitchen, you can also boil the cardoons and store them, to complete the chosen recipe later. They keep well in the fridge for a couple of days. They can also be frozen and left in the freezer for up to 2-3 months.

The recipe is left to your creativity, in any case, we have no doubt that, if you have followed my tips on how to clean and cook them, your cardoons will be a success.

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