| Cardoon is a plant of the artichoke family, whose edible part is
not the button-shaped flower but the ribs of the leaves. After
you have removed the hard stalks (the fibrous parts and ends)
there will remain about 2 pounds of ribs......
1 good-sized head of cardoon, about 7 pounds
4 cups boiling water
1 tbsp flour
3 tbsp vinegar
1 1/2 tsp salt
Marrow sauce:
14 tbsp butter
1 tbsp flour
2 cups beef stock
1/4 lb marrow
1 1/4 cups grated gruy�re cheese
Cut the cardoon in pieces and toss them in the boiling water.
Dilute the flour in the vinegar and add this mixture to the
water -- this will prevent the cardoon from discoloring. Cook
until tender, about 1 hour; drain.
While it is cooking, make the sauce. Melt the butter on low
heat and blend in the flour. Add beef stock, stirring
constantly. Let simmer, reduce for 30 min.
Preheat over to 450F. Cut marrow in thick strips; poach 5
min. in boiling water.
In a gratin dish, arrange the drained cardoon, add the marrow,
pour over the reduces sauce, sprinkle liberally with Gruy�re.
Back 15 min., until cheese melts.
Serves 6. [from "The TASTE of FRANCE", Robert Freson]
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