Anyone living in Geneva really should know how to prepare cardoons, since it is Geneva’s favorite winter vegetable. The problem is it is time-consuming and tedious, not to speak of the prickly thistles.
Cardoon gratin is one of Geneva’s favorite Christmas dishes, so now’s the time to learn!
Viviane Bauquet Farre gives a wonderful explanation on how to prepare and blanch those tasty but thistly dears.
The Chapuis family, who does the Boulevard Hélvétique market on Wednesday and Saturday, started preparing them and sealing them in vacuum packs a couple of years ago, and it has been so successful that everyone is following suit.
So if you’re brave enough, prepare them yourself. Otherwise, know you have an alternative.