This week on the Market Report, Josiah Citrin of Melisse shares his recipe (after the jump) for making cardoons, a thistle-like plant in the artichoke family.
Cardoons
3 cardoons
1 carrot sliced
½ sweet onion sliced
5 qts water
4 Tablespoons salt
1 oz salt
2 tsps ascorbic acid
1 oz aborbic acid mixed with 3 quarts
Peel the cardoons, remove the tough strings that run through and cut of the bottoms. Put the cleaned cardoons in the ascorbic acid water . Bring the water to a boil add the ascorbic acid, sugar, carrots and onions bring back to a boil add the salt and cardoons. Reduce the heat, place a piece of parchment paper over the cardoons and cover, simmer for 2 hours. Remove the cardoon and chill.
Once cool slice and toss with extra virgin olive oil, fleur de sel, snipped parsley and garnish with shaved parmesan reggiano.