Stewed Cardoons

Name: Stewed Cardoons
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Thistles 2.2 lbs; Fresh scallion 3; Thyme 4 sprigs; Extra virgin olive oil 3 spoonfuls; Smoked pancetta 5 oz; Dry white wine 1 glass; Cinnamon powder 1 pinch; Parmigiano Reggiano PDO cheese 1.4 oz; Lemons 1; Fine salt to taste; Black pepper to taste; Tomato purée 4 spoonfuls

247

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 247
Carbohydrates g 7.7
of which sugars g 7.4
Protein g 10.9
Fats g 17.4
of which saturated fat g 5.58
Fiber g 5.1
Cholesterol mg 32
Sodium mg 838

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Golden color and soft texture make stewed cardoons a real family favorite on busy weeknights or special Sunday dinner spreads. This dish is all about simple comfort—rich in earthy flavor, the cardoon stew brings cardoon recipes right to the heart of the table with its mellow, satisfying taste. You’ll notice a creamy, slightly nutty bite that feels both special and easygoing...and the visual appeal is just downright inviting with those golden-touched stalks nestled together. Kids and adults both tend to like the gentle flavor here, which mixes the best part of classic vegetables into the kind of dish everybody actually wants to eat—great color and such a nice aroma every time you serve it. While it’s not something you find every day at the grocery store, this is exactly the kind of meal families remember (especially with simple sides or a loaf of bread for dipping).

Busy families appreciate how stewed cardoons can easily fill a main spot or serve as a supporting player, making it a natural for those who like versatility but still want something a little different. Cardoon recipes are pretty adaptable—perfect for weeknight family dinners, cozy winter nights, or even holiday tables when you want something unique that still feels approachable. With every bite, you get a good and hearty taste that brings people back for more, and since cardoon stew can be served on its own or next to roasted meats or pastas, dinner never feels repetitive. For families interested in trying new veggies, this dish is a DELICIOUS and great way to branch out...plus, home cooks like knowing the cardoon dishes always turn out nice and satisfying. Pair it with simple salads, bread, or other shared plates for the best kind of relaxed meal, and you’ve got a recipe that keeps family dinners interesting while bringing everyone together with endless comfort and flavor. (Try leftovers for lunch—it usually tastes even better the next day!)

INGREDIENTS: Thistles 2.2 lbs (1 kg); Fresh scallion 3; Thyme 4 sprigs -; Extra virgin olive oil 3 spoonfuls -; Smoked pancetta 5 oz (140 g); Dry white wine 1 glass -; Cinnamon powder 1 pinch -; Parmigiano Reggiano PDO cheese 1.4 oz (40 g); Lemons 1 -; Fine salt to taste; Black pepper to taste; Tomato purée 4 spoonfuls

Preparation

How to prepare Stewed Cardoons

Start preparing the stewed cardoons by cleaning the vegetable in this way: cut off the end of the cardoon bunch and detach each stalk, removing the leaves. If the cardoon stalks are too wide, cut them in half lengthwise and then use a knife to score one end and pull from the opposite side 1 to remove the strings. Repeat the operation starting from the opposite end. Once all the strings are removed, cut the cardoon into pieces about 6 inches long and place them in a bowl of acidulated water 2 (i.e., with the addition of the juice of 1 lemon) to prevent them from darkening. When you have cleaned and cut all the cardoons, rinse them under cold running water and boil them 3 in a pot full of water with a tablespoon of coarse salt for about 15 minutes if using a pressure cooker, or for about 25-30 minutes if boiling traditionally.

Once cooked, drain the cardoons. In a separate pan, place the oil and scallions and let them soften over low heat for about 15 minutes; add chopped bacon 4, thyme, and cinnamon 5 and let them sauté for a few minutes, then add the cardoons 6, stir gently, and add the white wine, allowing it to evaporate.

Adjust with salt and pepper 7, add the tomato puree 8, and possibly a ladle of hot water, then let cook until all the ingredients are flavored 9 and the cooking base is reduced. Add the grated Parmesan cheese and serve the stewed cardoons while still hot.

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Stewed Cardoons

PRESENTATION

How to prepare Stewed Cardoons

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