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Boiled Cardoons

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Ingredients
  Cardoons 2 Pound
  White sauce 1⁄2 Pint
  Salt To Taste
  Lemon juice 1 Tablespoon
Directions

Discard the outer stems, which are very tough.
Cut the inner stalks into 5-in lengths, remove the prickles, cover with boiling, salted water and lemon juice and cook very gently for 15 min.
Drain and rub off the skins with a cloth.
Put into fresh, boiling, salted water and continue to cook very gently for another 1-1 1/4 hr.
Drain well and coat with white sauce.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Artichoke

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 410 Calories from Fat 148

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 19.2 mg6.4%

Sodium 2717.5 mg113.2%

Total Carbohydrates 56 g18.7%

Dietary Fiber 14.8 g59.3%

Sugars 11.8 g

Protein 15 g30.9%

Vitamin A 10% Vitamin C 44.9%

Calcium 93.9% Iron 38.1%

*Based on a 2000 Calorie diet

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Boiled Cardoons Recipe