Recipe no. 592 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 262.
Ingredients
- cardoon
- water
- salt
Preparation
- Preparing and cookingDivide the cardoons into pieces the length of the can. Trim, scrape and wash. Cook in a blanc as for artichoke bottoms.
- CanningCover with acidulated salted water. Or replace with good meat juice or thickened gravy so as to be ready to serve on opening.
- Cooking in the water bathSolder the cans and give an hour of boiling in the water bath.
Reboul's text
The cardoons, divided into pieces the length of the can, are trimmed, scraped, washed and cooked in a blanc as for artichoke bottoms; likewise covered with acidulated salted water, then, once the cans are soldered, give them an hour of boiling in the water bath.
The acidulated water may be replaced with good meat juice or thickened gravy, so that they will be ready to serve as soon as the cans are opened.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| cardoun | cardoons |
| cachoflo | artichokes |
| aigo | acidulated salted water |
| boui | boiling |
| ban-marìo | water bath |
| jus | meat juice |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 592, page 262. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.