Web Analytics Made Easy - StatCounter

Recipe: Perfect Tagine cardon

Delicious, fresh and tasty.

Tagine cardon. Cardoons are not a vegetable that I usually cook and it is the first time that I prepare a full-fledge recipe with this product. Cardon argenté de Plainpalais and Cardon de Tours have thorns and are very appreciated for their delicate taste. Choumicha : Tajine de cardon, coeurs d'artichaut et petits pois CHOUMICHA WEB TV

Tagine cardon Le cardon, appelé aussi artichaut sauvage ou carde, fait également merveille dans un gratin à la sauce blanche tandis que les cardons à la moelle sont l'une des spécialités de la gastronomie lyonnaise. Idées de repas, menus et recettes des Gourmets. The tagine is of Moroccan origin and is shaped like a hat to allow steam to circulate and then escape from the top to quickly cook your food. You can cook Tagine cardon using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Tagine cardon

  1. Prepare 500 g of cardon.
  2. Prepare 400 g of viande hachée.
  3. It's of beurre.
  4. It's of huile.
  5. You need of sel.
  6. You need of poivre.
  7. It's of poulet.
  8. It's of piment rouge.
  9. Prepare 200 g of oignon.
  10. It's of poulet.

Their classically designed pieces are perfect for dinner parties but. Djouez bel khorchef - Tagine with Cardoons. It turns out I've been spelling 'Jwaz' wrong. Djouez is another word in the Algerian vocabulary for Tagine.

Tagine cardon instructions

  1. Mettez la viande ajoutez les épices.
  2. .
  3. .
  4. Formez votre kofté mettez dans l'huile pour la friture.
  5. .
  6. .
  7. Puis mettez le beurre l'huile ajoutez les kofté le poulet et le cardon puis ajoutez de l'eau 1 litre laissez cuire 45 mn puis servir.

Cardoon also known as artichoke thistle is from the sunflower family. It is native to the central and western Mediterranean region and adapted to dry climates like the one we have here. The bitterness will depend on growing conditions and maturity. The mild, artichoke flavor makes cardoons delicious on their own as a simple side dish or as part of a stew or tagine. When cooked, cardoons become tender, much like an artichoke heart.