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Cardoons à l'anglaise

Erken 1914: cardoon stalks (the celery-like ribs of a thistle vegetable) cut into 6 cm pieces, rubbed with lemon, placed in acidulated water, blanched 15 min, the outer skin rubbed off, boiled tender in salted water and served with a white sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 370 (falt i det fri)

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About the dish

The cardoon (cardon) is a thistle-like vegetable of the same family as the artichoke, cultivated for its fleshy leaf stalks. Erken explains in the preceding column that cardoons must always be blanched before the actual cooking in order to remove all slime. The vegetable was known in Norwegian upper-class kitchens and cookbooks around 1900, but is little used in Norway today.

How to make it

  1. 1

    Clean the cardoons

    Remove the leaves and cut the stalks into 6 cm long pieces.

  2. 2

    Rub with lemon

    Rub the pieces with a cut lemon and place them immediately in cold water with a little vinegar or lemon juice added, so they do not darken.

  3. 3

    Blanch

    Put the pieces in boiling, salted water and let them cook, covered, for 15 minutes.

  4. 4

    Remove the outer skin

    Take the pieces out, lay them on a cloth and rub them over with a clean cloth so the outer skin comes off.

  5. 5

    Boil tender

    Put the stalks back over the fire in cold, salted water and boil them until they are tender.

  6. 6

    Serve

    Serve the cardoons with a good white sauce.

Changes from the original

Amounts are estimated where the original does not give them (Erken lists only the ingredients). "del." is interpreted as deciliter. The method is divided into numbered steps and written in modern Norwegian; otherwise unchanged.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 370) → Modernisert~78% av teksten endretfjernetlagt til
Kardoner citron vand salt 1 kg kardoner (bladstilker). 1 stk sitron (til å gni stilkene og syre vannet). 2 ss eddik (til vannet, kan erstattes av sitronsaft). 2 l vann (til koking). 2 ts salt. 4 dl hvit saus. Naar saus (god hvit saus til servering). Fjern bladene er fjernet, skjæres stænglerne og skjær stilkene i 6 cm. cm lange stykker, gnides stykker.. Gni stykkene med en overskaaren citron oppskåret sitron og lægges legg dem straks i koldt vand, tilsat kaldt vann tilsatt litt eddik eller citron. De sættes derefter over ilden sitronsaft, så de ikke mørkner.. Legg stykkene i kokende, saltet vand vann og koker la dem koke under lok lokk i 15 minutter; tages op, lægges paa minutter.. Ta stykkene opp, legg dem på et klæde klede og gnides gni dem over med et rent klæde for at faa klede så ytterhuden av. Stilkene sættes igjen går av.. Sett stilkene over ilden igjen i koldt, kaldt, saltet vand vann og koker, kok dem til de er møre. Serveres møre.. Server kardonene med en god hvit saus.

Note til Modernisert

Mengder er anslått der originalen ikke oppgir dem (Erken oppgir bare råvarene). «del.» er tolket som desiliter. Fremgangsmåten er delt i nummererte trinn og skrevet i moderne norsk; ellers uendret.

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Frequently asked questions

Why are the cardoon stalks rubbed with lemon and placed in water with vinegar?
Cardoons darken quickly in the air. Lemon and a little vinegar in cold water prevent them from browning before boiling.
Why are the cardoons boiled twice?
A first boil of 15 minutes in boiling, salted water makes it easy to rub off the outer skin with a clean cloth. Then the stalks are moved to cold, salted water and boiled until tender.
How is the dish served?
The stalks are cut into 6 cm long pieces and served with a good white sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 370, and is calculated for 4 servings with about 75 minutes total time.

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