How to re-create this recipe:
- 4 Cardoon Stems
- 1/2 a lemon, plus 1 Tbsp to finish the dish
- 4 Tbsp’s of unsalted butter
- 1 Garlic Clove
- 1 package of Fresh, Whole, Enoki Mushrooms (about 3.2 oz)
- 1/2 a cup of toasted bread crumbs
- Salt and Black pepper to taste
Putting it together:
- Bring a medium sized pot filled with water to a boil. Squeeze the juice of 1/2 the lemon into it and add about a Tbsp of Salt. While you are waiting for the water to boil you can prep your Cardoons.
- Rinse them well, remove the outermost green leaves and with a vegetable peeler, peel the outside as if you were peeling Celery. Cut each Cardoon lengthwise and then cross-wise, making two inch pieces. Set aside. Cut about 1/8th inch off the stems of your Enoki mushrooms and either mince your garlic clove or use a garlic masher.
- Boil the Cardoons until they are tender; about 10-12 minutes. Afterwards drain them.
- In a Saute pan (preferably a braising pan if you have one), melt all the butter until it browns slightly. Cook the Cardoons for about 10-12 minutes, stirring occasionally. Add your Enoki mushrooms, garlic, Tbsp of Lemon Juice, salt and Black pepper to taste. Cook for another 5 minutes. Add half the cup of bread crumbs and toss all together.
- Once you plate your dish, you can garnish with some more bread crumbs.
Nourishment for your body: Cardoons have a pleasant taste once they are cooked. They taste like a cross between celery and artichokes. Besides braising them, they can be prepared by coating them and pan frying or made into a creamy soup. In France, making a cheesy Gratin out of them is a popular way to prepare them. Cardoons are a good source of vitamins, calcium, potassium, manganese and magnesium. Magnesium is essential for the body because it promotes relaxation and calms the brain.
Tips when cooking: Boiling the Cardoons will remove the bitterness from them. This is an important step when preparing them.