Butter-Braised Cardoons With Mushrooms and Bread Crumbs Recipe (2024)

We received cardoons in our CSA box and our farmer gave us another recipe for blanching them. We did and found them to be an odd combination of bitter and boring. On a whim, I decided to try this recipe with the already blanched cardoons, and we were thrilled! The bitterness disappeared, and they took on the best flavor. This was one of the best recipes I have made all year!

Oh, how I wish I could find cardoons! My pop used to go foraging for them in the parks around our place in the Bronx where they grew wild, lo so many years ago and I have NEVER ever seen them in markets anywhere. I loved them ... just lightly breaded and seasoned with S&P and fried is how we ate them. This looks terrific. With each of your recipes, Mark, I fall more in love with you!

We've had Crdoons growing in our garden for 2 years but never ate them.
Tonight, we did. AMAZING! This recipe really worked well & they were truly delicious.
This will be made again & served to guests.

Delicious. I might decrease the butter a bit, but the ingredients give the flavor to the cardoons.

I added a bit of Kale while frying and served with a big dollop of Ramson Pesto and shaven parmasan. My family really didn't want to eat Cardoons tonight - but they liked this recipe.... I may just have converted them to accept Cardoons.

I have cardoons growing in the garden -- very ornamental, and the cause of many inquiries from passersby as to what they are, but I have never tried cooking them. This recipe though has inspired me and I am planning on giving it a try soon. I will report back.

Made this for family gathering and everyone agreed it was absolutely delicious! One of those recipes where it's so simple, you don't believe it can be so delicious. I used fresh bread crumbs, but I bet you could try panko or dried bread crumbs as well - would just be a slightly different texture. I made it with Myokos brand vegan butter to make it completely vegan: none of the carnivores could notice the difference. Wonderful recipe!

This was surprisingly delicious, given how simple the process was (once I finished prepping the cardoons). Very savory and toasty, and while the mushrooms didn’t add a ton of flavor themselves, their texture and their natural juiciness really worked here.

Cardoons were brought to America from Sicily (gardoons) and southern Italy in the very early 20th century during a major migration prompted by drought and crop failures. Traditionally, after removing leaves and strings, they are cut into 6 inch lengths and boiled until fork tender, as long as 45 minutes. Drain and dry then dip into beaten egg and then dredge in Italian-flavored bread crumbs. Last step is to fry in olive oil until browned and crisp. A holiday specialty in Italian households.

This is indeed worth the effort. Absolutely delicious with chanterelle and shiitake mushrooms and some scallion greens. Don’t skimp on the butter. The ineffable taste of artichokes comes through in the cardoons and requires a careful wine match (Gruner Veltliner recommended).

Made this for family gathering and everyone agreed it was absolutely delicious! One of those recipes where it's so simple, you don't believe it can be so delicious. I used fresh bread crumbs, but I bet you could try panko or dried bread crumbs as well - would just be a slightly different texture. I made it with Myokos brand vegan butter to make it completely vegan: none of the carnivores could notice the difference. Wonderful recipe!

We received cardoons in our CSA box and our farmer gave us another recipe for blanching them. We did and found them to be an odd combination of bitter and boring. On a whim, I decided to try this recipe with the already blanched cardoons, and we were thrilled! The bitterness disappeared, and they took on the best flavor. This was one of the best recipes I have made all year!

I have cardoons growing in the garden -- very ornamental, and the cause of many inquiries from passersby as to what they are, but I have never tried cooking them. This recipe though has inspired me and I am planning on giving it a try soon. I will report back.

We've had Crdoons growing in our garden for 2 years but never ate them.
Tonight, we did. AMAZING! This recipe really worked well & they were truly delicious.
This will be made again & served to guests.

I added a bit of Kale while frying and served with a big dollop of Ramson Pesto and shaven parmasan. My family really didn't want to eat Cardoons tonight - but they liked this recipe.... I may just have converted them to accept Cardoons.

This recipe inspired me to improvise a cheesy pasta dish: Boiled cardoon as described, then soaked in water in fridge overnight. The next day, I dried, chopped the cardoon and sauteed in butter with pancetta, mushrooms and garlic. Mixed with boiled orecchiette pasta, a bit of pasta water, crumbled blue cheese and labneh. Topped with large torn pieces of baguette, sauteed in butter with fresh thyme and sweet paprika. Sprinkled with parmesan cheese. Wonderful.

Delicious. I might decrease the butter a bit, but the ingredients give the flavor to the cardoons.

Taste was fabulous but I did not like the texture. Maybe I didn't prep the cardoons enough, or cook long enough.

I grew up in the Bronx as well but didn't know where to find wild cardoons in the parks (must have been Pelham Park or Van Cortland). We would buy it at the fresh market on Arthur Avenue. Now they are occasionally available at Whole Foods but I have also tried growing them in my garden.

Oh, how I wish I could find cardoons! My pop used to go foraging for them in the parks around our place in the Bronx where they grew wild, lo so many years ago and I have NEVER ever seen them in markets anywhere. I loved them ... just lightly breaded and seasoned with S&P and fried is how we ate them. This looks terrific. With each of your recipes, Mark, I fall more in love with you!