Cardoons in Oil
Ingredients
- 1 kgCardoon (trimmed and cut into pieces)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 50 mlVinegar (for cooking water)
- 2 pcGarlic (sliced)
- 250 mlExtra virgin olive oil (to cover)
- 1 tbspGray sea salt
- 1 tspBlack pepper ground
- 2 LMineral water
Method
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.
- 1
Fill a bowl with mineral water. Squeeze the lemon into it to create acidulated water that will prevent the vegetables from browning.
- 2
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
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
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
Arrange the pieces in a clean jar. Add sliced garlic and ground black pepper. Cover completely with extra virgin olive oil.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in a cool, dry place. Once opened, keep in the refrigerator and ensure the cardoons are always submerged in oil.
