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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).

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 370)~91% of the text changedremovedadded
1 kg kardoner (bladstilker). 1 stk sitron. 2 l vann. 2 ts salt. 4 dl Kardoner citron vand salt hvit saus (eller hollandais, mousselinesaus eller kraftsaus). Fjern bladene, skjær stilkene i biter, gni dem med sitron og legg dem i kaldt, surgjort vann.. Blanchér kardonene, og kok dem deretter møre i kokende, saltet vann tilsatt litt sitron.. Legg kardonene på varmt fat saus. Kardoner kan kokes og dekk dem dækkes med hvit anden saus som hollandsk saus, hollandaise, mousselinesaus eller kraftsaus. Sausen kan glaseres i ovnen; kraftsaus og glasseres. Kraftsausen kan strøs igjen strøes over med parmesan og glaseres raskt. parmesanost, som hurtig glasseres.

Note on Modernised

Mengder er anslått, da originalen bare lister råvarene. Kokemåten er utfylt fra Erkens egen kardonanvisning på samme side (blanchering og koking i saltet vann med sitron).

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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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