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Cardone:
Preparation & Handling
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| How to Store |
Place Cardone in the crisper section of your refrigerator wrapped in plastic. Cardone stalks are long and you may need to cut them in half
to fit into the refrigerator. Cardone should last about five to seven days in the refrigerator.
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| How to Prepare |
Rinse the stalks well. Trim the ends and remove strings from the big stalks, just as you would with Celery. Discard any
discolored, outer stalks. Remove any of the small leaves that run up the center of the stalks. Slice crosswise into 1- to 2-inch lengths.
Because Cardone can have a slightly bitter aftertaste, it is recommended you soak it in salted water (about 1 tablespoon for each 1 /2 gallon) for an
hour or so before cooking. Drain well; rinse, if you will be using the Cardone slices with other salty ingredients.
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| How to Cook |
You can steam Cardone stalks, simmer them in water, vegetable or chicken stock, or microwave in a small amount of water, covered, in a microwaveable
bowl until tender. Exact cooking time will depend on the size of the slices and
cooking method. Check doneness by poking a slice with the
tip of a knife or fork to see if it is tender.
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| Common Italian Cooking Method |
Cut Cardone in pieces about 4 inches long. Clean up the outer portion of the stalk by pulling of any strings that can be removed. Put cut Cardone in a pot of salted water and boil them until tender. After tender and cooled off, dredge the Cardone pieces in flour with salt and pepper. Then dip pieces in egg and fry them in olive oil. They taste like Artichokes so anyone who likes Artichokes will love these.
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