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My Crazy Cardoon - Can I can, freeze or ferment it?!

 
Posts: 40
Location: Vancouver, Washington
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I am growing cardoon for the first time this year.  I had never eaten cardoon before but missed the window for planting artichokes and found this close relative, so I planted it from seed in the spring.  It took a while to get going (or for me to learn what I was doing) but now my cardoon are crazy monsters! I've harvested stalks from them a number of times and they are so tasty!  I really love this plant.  Problem is, we can't eat all of this in the short term.  And it's needing harvesting.  Does anyone have any experience with canning, pickling, freezing or fermenting cardoon? I tried looking on the internet for advice on preserving cardoon but it seems this is not a popular plant in the U.S. Then I thought of you all.  This lovely tasty perennial that doesn't go to market well may be a plant permies know and love? (I am not planning to take up the entire plant, by the way, as it's a perennial here, so I am just planning to take the stalks.)  

As a thank you for any cardoon lover out there who can offer up some sage advice, I offer my cardoon recipe:

Gratineed Cardoon and Chickpeas

4 large stalks cardoon
1 pint size jar canned chickpeas, drained and rinsed
1 tbsp. butter
fine sea salt
garlic powder
freshly ground black pepper
olive oil
parmesan cheese

Deleaf, pare and rinse cardoon.  Cut large pieces through the middle and cut all of it into 4" sections.  Put it immediately into water as soon as you cut it as it discolors quickly. Bring to a boil then simmer for 40 minutes.  Drain.  Put in a 9X11 baking dish and add 1 tbsp butter, mixing the cardoon to coat it with the butter.  Arrange cardoon in a row down the middle.  Add chickpeas to the sides.  Sprinkle the cardoon with sea salt, and sprinkle all of it with the garlic powder, pepper, then some olive oil, and finally grated parmesan cheese.  Bake at 350 degrees for 15 minutes then broil for 5 minutes to brown the cheese.
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