Cardoons Recipe
Cardoons The cooked stalks may be used as celery. The uncooked stalks resemble celery in appearance except for the leaves which are more feathery, and the presence of spines on the ribs.
Ingredients
- Boiled Cardoons are also know as Spanish artichokes.
- 2 to 4 Cardoons
- water, for blanching
- 1 tsp salt to 1 quart of water (5 cups) for boiling
- 2 tsp salt to 1 quart (5 cups) water and lemon juice
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