What is good with pasta is its incredible versatility. Pasta can be accommodated in infinite ways, and you can easily keep it in stock for disposal at any time. Thus, it can be both a quick and simple dish (yet tasty). Cardoon is native to the western and central Mediterranean regions, where it was domesticated a long, long time ago. It is a very close species to artichokes. Artichokes are grown for eating their buds, while cardoons are preferred for their stems. Cardoon stems are often steamed or braised and offer an artichoke-like taste. This spaghetti recipe with cardoons is very refined and requires advanced preparation. Cardoons are cooked, lightly marinated, then tossed with al dente pasta.
Photo credit: © Eatwell101.com
Ingredients list for the Marinated Cardoons recipe
For 4 persons:
- 1 1/3 lbs (600g) chardoon stalks, prepared
- 1lb (500g) spaghetti
- 6 tablespoons extra virgin olive oil
- 6 cloves garlic, crushed
- Juice of one lemon
- 1 small red pepper, chopped, or a pinch of cayenne pepper powder
- 1 teaspoon dried basil leaves
- Salt and pepper
Cooking Instructions
1. Preparation of cardoons
Before starting to cut and clean the cardoons, prepare a pot of salted water and the juice of half a lemon (you can also use milk, but having to discard milk after cooking seems to be a pure waste!). Next, remove the cardoon leaves and spines that are on the sides of the stems with a knife. Brush the stalks to remove the fluff, or peel them. When peeling the cardoons, you certainly will be rewarded with a fresh and pleasant smell of the first green shoots in the spring.
Then, cut the cardoons crosswise into pieces 1/4 inch thick (1/2 cm). Discard them immediately in water with lemon juice because they darken quickly in contact with air. Cover the pan, bring to a boil, and simmer for 1 hour or more, until the cardoons are tender. When overcooked, cardoons tend to lose their bitterness. Drain. They are now ready to be marinated.
2. Preparing the marinade for cardoons
In a small saucepan, heat the oil with the lemon juice, garlic, chili, and basil. As soon as the mixture begins to boil, remove from heat. Put the cardoons in a bowl and pour over the marinade. Salt and pepper, mix well, and marinate for at least one hour (preferably for 4 hours).
3. Preparing spaghetti
Cook the spaghetti al dente in plenty of salted water (1 liter per 100 grams of pasta). Drain and toss with the chard and marinade. Sprinkle with fresh basil leaves if you have some, and serve immediately!
(photo by Diana cook)
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Don’t miss these chocolate chips oatmeal cookies!
Cardoons Skillet with Spaghetti for (Healthy Weeknights Dinner)
- 1 1/3 lbs (600g) chardoon stalks, prepared
- 1lb (500g) spaghetti
- 6 tablespoons extra virgin olive oil
- 6 cloves garlic, crushed
- Juice of one lemon
- 1 small red pepper, chopped, or a pinch of cayenne pepper powder
- 1 teaspoon dried basil leaves
- Salt and pepper
Instructions
Preparation of cardoons
- Before starting to cut and clean the cardoons, prepare a pot of salted water and the juice of half a lemon (you can also use milk, but having to discard milk after cooking seems to be a pure waste!). Next, remove the cardoon leaves and spines that are on the sides of the stems with a knife. Brush the stalks to remove the fluff, or peel them. When peeling the cardoons, you certainly will be rewarded with a fresh and pleasant smell of the first green shoots in the spring.
- Then, cut the cardoons crosswise into pieces 1/4 inch thick (1/2 cm). Discard them immediately in water with lemon juice because they darken quickly in contact with air. Cover the pan, bring to a boil, and simmer for 1 hour or more, until the cardoons are tender. When overcooked, cardoons tend to lose their bitterness. Drain. They are now ready to be marinated.
Preparing the marinade for cardoons
- In a small saucepan, heat the oil with the lemon juice, garlic, chili, and basil. As soon as the mixture begins to boil, remove from heat. Put the cardoons in a bowl and pour over the marinade. Salt and pepper, mix well, and marinate for at least one hour (preferably for 4 hours).
Preparing spaghetti
- Cook the spaghetti al dente in plenty of salted water (1 liter per 100 grams of pasta). Drain and toss with the chard and marinade. Sprinkle with fresh basil leaves if you have some, and serve immediately!
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