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Cardoons a la Moelle     HT  ACC  French   120mins



Serves 4   Hot  Vegetables  Beef   Accompaniment  Gluten Wheat Free  Eggless  France  Europe




450g/1lb Cardoons

Salt and Black Pepper

1 tbsp Wine Vinegar

1 Veal Marrow Bone, sawn into pieces

75g/3oz Grated Gruyere

50g/2oz Butter




1. Wash and trim the cardoons, removing any tough or stringy parts, and cut into 5cm/2inch pieces. Bring a large pan of lightly salted water to the boil, add the vinegar and cardoons, cover and cook for 1-1/4 hours.


2. Remove the marrow from the bone with a long thin-bladed knife which has been dipped into boiling water. Cut into slices.


3. Towards the end of the cardoon cooking time, carefully place the bone marrow into another pan of lightly salted simmering water and poach for 3 minutes. Remove with a slotted spoon and set aside.


4. Preheat the grill. Drain the cardoons thoroughly and arrange in a shallow flameproof dish with the bone marrow. Season with salt and pepper, sprinkle with the cheese and dot with butter . Grill for about 10 minutes till bubbling and golden. Serve immediately.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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