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Treatment and Cooking Process

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Rub
  2. Cut
  3. one lb. of chopped veal fat
  4. Water
  5. Lemon

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. After having suppressed the green outside leaf-stalks, detach the white ones all round, and cut these into three-inch lengths.
  2. Peel these lengths, rub them with lemon, that they may not blacken, and throw them, one by one, into fresh acidulated water.
  3. Prepare the heart of the cardoon in the same way, after having withdrawn the fibrous parts, and cook the whole in a Blanc (No.
  4. 167), with one lb.
  5. of chopped veal fat, sprinkled over its surface, that the cardoon may be kept from blackening by exposure to the air.
  6. Cook gently for about one and one-half hours.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Vegetable peeler