-
November to February),
cardoons are a
staple of the
Christmas dinner in
Navarre and the
surrounding regions; for the same reason,
cardoons are
often sold as...
- co****,
barely edible form.
Another variety of the same
species is the
cardoon, a
perennial plant native to the
Mediterranean region. Both wild forms...
- the
Mediterranean uses
enzymes from
thistle or
Cynara (artichokes and
cardoons).
Phytic acid,
derived from
unfermented soybeans, or fermentation-produced...
- Stafidota,
cookies with a
stuffing based on
raisins Kolokythoanthoi Raw
cardoons Kolokythopita Marathopita Mizithropita,
mizithra sandwich Sykoti Savore...
-
better known species in this
genus include:
Cynara cardunculus is the
cardoon,
artichoke thistle, or wild artichoke. The
stems of
cultivated varieties...
- l****, asparagus, radishes, turnips, parsnips, beets,
green peas, chard,
cardoons, olives, and cu****ber. However, some
foods now
considered characteristic...
- tardivo,
blood clams Entrée: leg of lamb, blue
cheese lollipops, cognac,
cardoons Dessert: chocoflan,
satsuma mandarin,
smoked almonds,
caramelized onions...
-
lambic beer, surströmming Entrée:
ground beef
apple pie,
guinea hen legs,
cardoons,
salty licorice Dessert:
bagel & lox cake,
frozen cherries,
mimolette cheese...
- Ingredients: Appetizer:
carrot cake, baby fennel, kumquats,
kosher shrimp Entrée:
cardoons,
chanterelle mushrooms,
pickled green beans,
turkey burgers Dessert: caramel...
- used for
flavouring may
include any of the following: gentian, angelica,
cardoon,
cinchona (china),
lemon balm (melissa),
lemon verbena (cedrina), juniper...
