Preparation of Cardoons
When preparing cardoons for cooking, wear utility gloves to avoid staining your hands. Prepare a large bowl with enough water to soak the cardoons after they are trimmed, add to it 1 full tablespoon of salt and the juice of a lemon to prevent discoloration.
Cut and discard about 1 inch from the top and trim the base far up enough so that the stalks can be easily separated.
Using a potato peeler, remove the strings from the stalks, cut cardoons across into 2 inches pieces and place in the basin with the acidulated and salted water.
Keep the cardoons in the salt and lemon juice solution from
6 to 12 hours.
Cooking of Cardoons
Drain and rinse the cardoons. Place them in a large pot, add 1 and ½ tablespoons of salt cover with cold water 2 inches above the cardoons and bring to a boil.
Lower heat and simmer uncovered. After 45 minutes check if they are tender or cook for an additional 15 minutes to ½ hour until they are ready.
Place the cardoons in a colander to drain and cool. Shake a few times to eliminate excess water.
