Sauteed Cardone Recipe

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Sauteed Cardone

Sauteed Cardone

Cardone, Cardoon or Cardoni and sometimes called burdock (although burdock is not quite the same) is something that I grew up eating.  I think its a relatively unknown vegetable unless you grew up in an Italian household.  Cardone looks like big, overgrown bunch of celery but unlike celery, cardone must be cooked before eating.

cardoneCardone is related to the artichoke, if you like artichokes, you will most likely enjoy cardone. I used to be able to purchase cardone easily when I lived in NJ. I’ve been in Ohio now a few years and figured I would have to make a trip back east to buy cardone, if I really wanted some… BUT.. a few months ago, I was shopping, going through the produce section and there it was! I actually yelped, I was so excited to see it! No lie (yes, I was a bit embarrased)!  Needless to say, I’ve been buying it ever since.

If you make this recipe and like it, you will be hooked for life!  You can eat it hot or cold, once its cooked. You can slice it and put it in salads, toss with pasta, make soups, casseroles but my favorite way is to have it sauteed in olive oil.  I’ll eat it plain or put it on some Italian or French bread with tomatoes and some cheese.

You do not eat the leaves, you only eat the stems.  The sides of the stems could have little tiny bristles so you have to take a knife and glide it down the edge of the stem to remove them.  For the recipe I am sharing today, you boil the cardone first, then toss it in some flour and then saute in oil.  Simple.

I don’t know if you will yelp when you see cardone on your shopping trip but give it a try and see how you like it! Let me know what you think of it or if you have tried it before!

Sauteed Cardone

Ingredients:

  • 1 bunch cardone
  • flour – varies
  • salt
  • pepper
  • oil – (olive oil is my preference)

Directions:

1. Clean and rinse the cardone – remove all leaves and bristles on the sides of the stalks.  Cut off ends.  Remove the strings from the larger stalks.  Cut stalks into 2 – 3 inch pieces.

2. Cook cardone in covered pan with salted water until tender – about 10 – 15 mins.   Drain cardone and let cool – enough to handle.

3. Combine flour, salt and pepper into a large baggy.  Place a few pieces of cardon in baggy, shake to coat.  Place floured pieces in skillet with olive oil.  Let cook until golden brown on all sides.  Repeat with rest of cardone.  Place sauteed cardone on paper towels to drain.

 

Enjoy!!

 

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Sauteed Cardone