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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Cardoon's in our markets
Cardoons are not a well know vegetable in the United States but a much loved one in Italy. California ...
 
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Lidia's Kitchen Season 3
Lidia is currently filming another season of Lidia's Kitchen. Get ready to join Lidia as she embarks on another eye-opening...
 
Dave's Market Place Book Signing
Lidia and Tanya will be at"Dave's Marketplace East Greenwich"location signing" books on Sunday April 12th starting at...
 
Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 2, 2015
Cardoon's in our markets

Cardoons are not a well know vegetable in the United States but a much loved one in Italy. California grows cardoons and they appear in our supermarkets in the winter months. The large heads are gray-green and resemble a cross between an artichoke and a giant head of celery. They won’t be crisp like celery, but should look fresh and feel heavy and moist. A rough rule of thumb is to buy 1 pound of cardoons for each two portions. To minimize discard, try to buy several lighter cardoon heads, 2 ½ pounds or under, rather than one big head, to get a greater proportion of slender, inner stalks. In any case, you’ll need to trim the stalks and parcook them before breading and frying them or baking them in the oven.