I really like cardoon, MelanieSW. It's traditionally cooked here (I live in Aragon) in an almond sauce. Delicious. The other thing that's often done here with artichoke stems, which would work very well with cardoon, is peel, batter and deep fry. Those are dangerously good...
Edited to add link to recipe for cardoons in almond sauce in English: https://www.chefspencil.com/cardoons-with-almond-sauce/
Been overdoing the cooking a bit for visitors recently. Last night was Delia's vegetarian moussaka with a ricotta topping, followed by an Italian recipe for a lemon, polenta and almond cake.
Just the two of us tonight. Turkey burgers, salad and baked pots.
Edited to add link to recipe for cardoons in almond sauce in English: https://www.chefspencil.com/cardoons-with-almond-sauce/
Been overdoing the cooking a bit for visitors recently. Last night was Delia's vegetarian moussaka with a ricotta topping, followed by an Italian recipe for a lemon, polenta and almond cake.
Just the two of us tonight. Turkey burgers, salad and baked pots.
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