...We usually make it a practice to buy things at the grocery store and greenmarket that we've never cooked before. Last weekend we stumbled across a nice looking bunch of cardoons so we picked them up and did a little research when we got back home.
We found a tasty sounding recipe for Cardoons with Fonduta from Anna Klinger, the chef/owner of Al Di La in Park Slope. Since we'd just enjoyed a great meal there last week we decided to give it a try. It's a fairly simple preparation that calls for boiling the cardoons until tender and then baking them in a Mornay sauce. The resulting dish was a nice blend of mild artichoke flavor (the cardoon is closely related to the Globe artichoke) and creamy cheese.
We don't recall having seen cardoons on any menus this winter but would love to try some before the season ends, typically around now. If you know where to find a cardoon dish somewhere in the city please drop us a line or leave a note in the comments to let us know where we can try it out.
