Cardoons in Oil

Fleshy and tender cardoon pieces steeped in fruity olive oil. The texture is soft, with a hint of bitterness balanced by the acidity of the vinegar.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 611
• Protein: 2 g
• Carbs: 6 g
• Fat: 63 g

Ingredients

• 1 kg Cardoon ( trimmed and cut into pieces )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 50 ml Vinegar ( for cooking water )
• 2 piece Garlic ( sliced )
• 250 ml Extra virgin olive oil ( to cover )
• 1 tbsp Gray sea salt
• 1 tsp Black pepper ground
• 2 L Mineral water

Instructions

1. Water preparation

   Fill a bowl with mineral water. Squeeze the lemon into it to create acidulated water that will prevent the vegetables from browning.

2. Trimming cardoons

   Remove the leaves and strings from the cardoon ribs as you would with celery. Cut into 4 cm pieces and plunge them immediately into the lemon water.

3. Blanching

   Plunge the cardoons into a pot of boiling water with the vinegar and sea salt. Cook until the tip of a knife sinks in without resistance.

4. Drying

   Drain the cardoons and spread them on a clean cloth. Let dry completely to avoid any trace of water that would spoil the oil.

5. Jarring

   Arrange the pieces in a clean jar. Add sliced garlic and ground black pepper. Cover completely with extra virgin olive oil.

Chef's tips

• It is crucial to remove all the strings, otherwise the texture will be unpleasant to eat.
• Drying must be perfect: residual moisture is the enemy of jar preservation.

Storage

Store in a cool, dry place. Once opened, keep in the refrigerator and ensure the cardoons are always submerged in oil.