Aliter carduos
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Original RecipeAliter carduos (from Apicius' De Re Coquinaria III,19,2)Aliter carduos: rutam, mentam, coriandrum, feniculum, omnia viridia teres. addes piper, ligusticum, mel, liquamen et oleum. TranslationAnother recipe for cardoons: Grind rue, mint, coriander and fennel, all fresh. Add pepper, lovage, honey. liquamen and oil. The plant referred to here is probably the Cardoon, Cynara cardunculus (also known as the artichoke thistle, cardone, cardoni, carduni or cardi), which is a thistle-like plant of the Asteraceae (aster) family. This is the fore-runner of the Globe artichoke and for culinary purposes Globe artichokes can be substituted. However, it's the stems and leaf bases of the cardoon that are consumed rather then the flower head (as for artichokes). Ingredients:
8 artichokes Method:Remove the outer leaves from the artichokes then trim off any spiny tips and remove the chokes (if present). Whisk together the olive oil and fish sauce. Arrange the artichokes upright in a small pan, cover with water and pour the oil mixture over the top. Bring to a boil and continue boiling until the artichokes are cooked and tender (about 25 minutes). Combine the herbs and seeds in a mortar and pound to a powder. Add the honey, fish sauce and a little olive oil and mix to a paste. When the artichokes are ready remove from the pan, arrange on a plate and spoon a little of the spicy sauce over each then serve. |
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