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Carduos (Artichokes with Egg)

Carduos (Artichokes with Egg) is a traditional Ancient Roman recipe for a dish of boiled artichokes garnished with chopped hard-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Artichokes with Egg (Carduos).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetable RecipesAncient Roman Recipes

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Original Recipe


Carduos (from Apicius' De Re Coquinaria III,19,1)


Carduos: liquamine, oleo et ovis concisis.

Translation


Cardoons: Liquamen, oil and chopped [hard-boiled] eggs.

The plant referred to here is probably the Cardoon, Cynara cardunculus (also known as the artichoke thistle, cardone, cardoni, carduni or cardi), which is a thistle-like plant of the Asteraceae (aster) family. This is the fore-runner of the modern Globe artichoke and for culinary purposes Globe artichokes can be substituted. However, it's the stems and leaf bases of the cardoon that are consumed rather then the flower head (as for artichokes).

Method:

Remove the outer leaves from the artichokes then trim off any spiny tips and remove the chokes (if present). Whisk together the olive oil and fish sauce. Arrange the artichokes upright in a small pan, cover with water and pour the oil mixture over the top. Bring to a boil and continue boiling until the artichokes are cooked and tender (about 25 minutes).

Remove the artichokes from the pan, sit on a plate and sprinkle a tablespoon of the chopped egg over each one.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.