Josiah Citrin’s Recipe for Cardoons

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Cardoons from Coleman Farms
Cardoons from Coleman Farms (The original image is no longer available, please contact KCRW if you need access to the original image.)

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.


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.