I've been eating a lot of cardoon this winter. The other night, wanting to try something new, I pondered the statement, "you can roast any vegetable!" I wondered if this was true of cardoons, so I did a little kitchen experimentation.
First, I prepared the cardoons as detailed in that link. Next, I preheated the oven to 425 degrees Fahrenheit, and brushed the cardoons on both sides with olive oil on a baking sheet. I put them in the oven and roasted them for about 25 to 30 minutes. Result? Well, they were a little chewy, but they had that delicious artichoke flavor in them, along with a little caramelization from the roasting process.
You really can roast just about any vegetable!
Related:
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How To Roast Any Vegetable
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It's true! I roasted Napa cabbage and broccoli the other day. I'm sure it's been done, but I felt like a genius. :)
I guess I missed the earlier "How to Prepare Cardoons" post, cuz this is the first I have heard of them. Since they require a bit of work before you can enjoy them, sounds like they have more in common with artichokes than just taste. I do love a good artichoke, so these sound yummy.