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Cardoons, Boiled

Erken 1914: cardoons (the celery-like ribs of a thistle vegetable) boiled plain, served covered with white sauce, hollandaise, mousseline sauce or gravy; the sauce can be glazed, and gravy can optionally be sprinkled with Parmesan and glazed quickly.

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

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About the dish

Erken's simplest cardoon dish: the cardoons are boiled "au naturel" and can be served with whichever sauce one prefers. The section functions as a variant note to the preceding cardoon recipes.

How to make it

  1. 1

    Clean and acidulate

    Remove the leaves, cut the stalks into pieces, rub them with lemon and place them in cold, acidulated water.

  2. 2

    Blanch and boil

    Blanch the cardoons, and then boil them tender in boiling, salted water with a little lemon added.

  3. 3

    Serve with sauce

    Place the cardoons on a warm platter and cover them with white sauce, hollandaise, mousseline sauce or gravy. The sauce can be glazed in the oven; gravy can be sprinkled with Parmesan and glazed quickly.

Changes from the original

Amounts are estimated, as the original only lists the ingredients. The cooking method has been filled in from Erken's own cardoon instructions on the same page (blanching and boiling in salted water with lemon).

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 370) → 1949 (korrekturlest, s. 408)~80% av teksten endretfjernetlagt til
Kardoner citron vand sitronsaft vann salt hvit saus. Når bladene er fjernet, skjæres stenglene i 6 cm. lange stykker, gnis med en overskåren sitron og legges i koldt vann, tilsatt litt eddik eller sitron. De settes derefter over varmen i kokende, saltet vann og koker under lokk i 15 minutter; tas op, legges på et klæde og gnis over med et rent klæde for å få ytterhuden av. Stilkene settes igjen over varmen i koldt, saltet vann og koker til de er møre. Serveres med en god hvit saus. Kardoner kan kokes og dækkes dekkes med anden annen saus som hollandsk saus, mousselinesaus musseline saus eller kraftsaus og glasseres. glaseres. Kraftsausen kan igjen strøes over med parmesanost, reven ost, som hurtig glasseres. glaseres.

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Frequently asked questions

What are cardoons, and why is lemon used?
Cardoons are the fleshy leaf stalks of an artichoke-like plant. Lemon (or lemon water) is used because the stalks darken easily when cleaned and boiled — the acid keeps them pale.
How long does the dish take?
Allow about 75 minutes in total, including cleaning and boiling in water with salt and lemon until the stalks are tender. The recipe is intended for 4 servings.
Which sauces can be used with boiled cardoons?
The book calls for white sauce, but also mentions hollandaise, mousseline sauce or gravy. With gravy the dish can be glazed, optionally sprinkled with Parmesan cheese and glazed quickly.

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