Typically braised or steamed the earthy flavor is appealing in European soup, though in New Orleans they are battered and fried, I should have guessed. This is interesting for the cheese lovers. Cardoons carry and enzyme that is used as vegetarian rennet in the production of cheese. (Rennet coagulates the curd and keeps the form of the cheese. Traditional rennet is found in the stomach of the mother's milk, but vegetarian rennet is commonly used in Europe and the U.S.).
|Cardoons can be used in dishes such as:|
For more recipes check out Epicurious.com
If any of you chefs have another Exotic Ingredient assignment, let me know. I love this kind of research. Lay it on me!