Carduos
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Original RecipeCarduos (from Apicius' De Re Coquinaria III,19,1)Carduos: liquamine, oleo et ovis concisis. TranslationCardoons: Liquamen, oil and chopped [hard-boiled] eggs. 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 globe 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). Remove the artichokes from the pan, sit on a plate and sprinkle a tablespoon of the chopped egg over each one. |
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