Stewed Cardoons (Cardons an Jus)

Ingredients

• Cardoons.
• Brown stock.
• Chopped parsley.

Method

1. 1

   Wash and trim the stalks, removing the prickles at the sides.

2. 2

   Cut them in short lengths and throw them into a saucepan of boiling salted water made slightly acid with vinegar or lemon juice.

3. 3

   Boil quickly for 5 or 10 minutes, then drain and scrape or peel off the fibrous skin.

4. 4

   Return the pieces of cardoon to the saucepan, pour in enough good brown stock to cover them and stew slowly until tender.

5. 5

   When ready, lift out the pieces and arrange them neatly in a hot vegetable dish and allow the stock to boil rapidly until reduced to a thin glaze.

6. 6

   Pour this over the cardoons and sprinkle with a little finely chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 216. The excerpt below is the record exactly as published.

Stewed Cardoons (Cardons an Jus) Cardoons. Brown stock. Chopped parsley.

Cook this with the app: pantry check, scaling, and the assistant.