Cardoons with Beef Marrow and Truffles

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Credit: Didier Loire
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Instructions

Step 1: Cardoons

Remove the outer branches of a nicely sized cardoon stalk, and peel the heart with a vegetable peeler, making sure to remove all the strings. Cut into 3 1/2 inch sections, and plunge into water acidified with ascorbic acid (1/2 teaspoon per quart (1 g per liter)) to prevent oxidation.

Cook the cardoons, seasoned with some fleur de sel, in a pressure cooker for 25-30 minutes.

When the cardoons are cooked, soften the marrow. Crush it with a fork along with the butter, and add the cardoons. Sweat without browning, and moisten with pot-au-feu stock, a little truffle juice, and cooking juices. Stew over a low heat, allowing it to soak up the cooking juices.

Remove the cardoons, then drain. Reserve the cooking juices.

Step 2: Truffles and Marrow

Poach the marrow in salted water with a touch of vinegar for 5 minutes. Quickly cool, then cut into 1/6 inch (4 mm) thick slices, and even out the edges with a 3/4 inch (2 cm) cutter. Allow 18 slices per person.

Cut the truffle into round slices, 1/20 inch (1 mm) inches thick, then even out the edges with a 3/4 inch (2 cm) cutter. Allow 18 slices per person.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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