Oxbow Farm & Conservation Center

Cardoon w/ Paprika Sauce

I have modified this recipe slightly to work with the 2 cardoons in your box this week. It will serve 2 as a side dish or more as a savory garnish to grill meat. Adapted from 1080 Recipes by Simone & Inés Ortega


  • 2 cardoon stalks
  • 1 lemon
  • 2 1/2 T all-purpose flour
  • 3 T olive oil
  • 1 medium onion, finely chopped
  • 1 tsp paprika
  • salt

  • To prepare & precook the cardoon: pull off the inedible strings on the back of the stalk and trim off any spines on the edges (we tried to get all of these as we harvested). Rub stalks with 1/2 lemon, and cut into pieces about 1 1/2 inches long. Put pieces into a large bowl of water mixed w/ lemon juice. Mix 1 tablespoon with a little water to make a paste. Pour the paste into a pan, a pinch of salt, and 3-4 cups water, or enough to cover the cardoon. Partially cover the pan and bring to a boil, add the cardoon and cook over medium heat for 1-1/2 hours, until tender. Drain well and reserve the cooking liquid.

  • Heat the oil in a skillet, add the onion and cook over low heat, stirring occasionally, for 8-10 minutes until golden brown.

  • Stir in the remaining flour and cook, stirring constantly, for 2 minutes. Stir in the paprika, then gradually stir in scant 2 cups of the reserved cooking liquid. Bring to a boil, stirring constantly.

  • Pour the mixture into a large pan. If you prefer to remove the onion, strain through a coarse strainer. Add the cardoon and simmer over low heat for 10 minutes. Serve immediately.