A gentle pickle method to preserve cardoons in the fridge. They taste like artichokes, with a much higher yield.
Course: Appetizer, Side Dish
Keyword: A la Grecque, cardoons
Tall stainless steel pot (don't use aluminum)
1cardoonabout 2 lbs
3large cloves garlicsliced
3cupsdry white wine
2teaspoonssea salt or kosher salt
Bouquet garni of 2 fresh bay leaves and a small handful of fresh thymewrapped in cheesecloth and tied together
Water seasoned to taste with lemon juiceas needed for holding the cardoons
Peel the cardoon stalks of their spines and thorns on the side of each stalk using a paring knife, then gently remove the tough outer portion of the stalk, as you would peel celery. Cut the cardoons into ½ inch pieces and place them in the lemon water to prevent browning.
In a large, wide pan, heat the garlic on medium heat until lightly browned and aromatic, then add the cardoons, salt, wine, water, and herbs. Cover and cook for anywhere for 30 min to an hour, or until the cardoons are just tender. Transfer the cardoons to a labeled container, cover with their cooking liquid and weight down with a plate to hold them under the liquid and preserve them. Under their liquid the cardoons will keep for a couple weeks, they can also be frozen.
To serve the cardoons, reheat them with a bit of their juice and use as you would artichokes.
It's important not to leave the cardoons in water overnight after peeling. The water reacts with them and makes them curl, and after having their structure altered from peeling they'll twist and curl into a pile of useless fibers, although they could still be cooked with cream.