Aliter carduos elixos
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Original RecipeAliter carduos (from Apicius' De Re Coquinaria III,19,3)Aliter carduos elixos: piper, cuminum, liquamen et oleum. TranslationAnother recipe for boiled cardoons: Pepper, cumin, 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 lightly-salted water and add the lemon juice to preserve the vegetable's colour. Bring to a boil and continue boiling until the artichokes are cooked and tender (about 25 minutes). Combine the spices in a mortar and bland to a powder then combine with the fish sauce and the olive oil. When the artichokes are ready remove from the pan, arrange on a plate and drizzle the spiced olive oil sauce over the top. Serve immediately. |
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