Cardoons in Almond Sauce

Cardoons in Almond Sauce

A traditional Lenten dish from Aragón

Cardoons in almond sauce is a classic late-winter / Lenten preparation from Aragón, the region of Spain where I grew up.

Today, cardoons are rarely used outside traditional kitchens, but this humble vegetable — closely related to the artichoke — has long been a staple during the abstinence season.

The dish is simple but deeply flavorful: tender braised cardoons finished in a rustic almond, garlic, and parsley sauce enriched with olive oil and vegetable broth.

While cardoons are the traditional base, the same preparation works beautifully with other vegetables — and even legumes — which makes it adaptable depending on what you can find.

A Dish Rooted in the Rhythm of Lent

As Lent begins each year, it brings with it a subtle shift in rhythm.

Life slows down — at least it’s meant to.

Historically, this season of abstinence and sobriety wasn’t only expressed through what people avoided, but through what they created.

Across different regions of Christendom, humble plant-based dishes emerged from necessity and devotion alike — built around what was locally available in late winter and early spring.

Cardoons in almond sauce is one of those dishes.

A traditional preparation from Aragón, the region of Spain where I grew up, it transforms a tough, often overlooked vegetable into something deeply nourishing through patience, care, and simple ingredients.

It reflects a way of cooking that feels almost foreign today:

Slower.
More attentive.
Less driven by stimulation, more by presence.

Saint Teresa of Ávila once wrote, “The Lord walks among the pots and pans,” reminding us that even the most ordinary kitchen tasks can become moments of recollection.

And dishes like this — humble, seasonal, quietly beautiful — embody that spirit perfectly.

Vegetable Options

You can prepare this recipe using:

• Cardoons (traditional)

• Artichoke hearts

• Cauliflower florets

• Green beans

• Chickpeas (very traditional variation)

• White beans

I recommend choosing one main vegetable rather than mixing several — the dish is more elegant and cohesive that way.

Ingredients

For the vegetables

• 1.5–2 kg cardoons
  (or artichokes / cauliflower / legumes equivalent)

• Lemon (for acidulated water)

• Salt

Optional:

• 1–2 potatoes, diced

For the almond sauce

• 1 head garlic, cloves peeled

• 1 cup raw almonds, peeled

• 1 large bunch fresh parsley (leaves only)

• ½–1 cup extra virgin olive oil

• 1–2 tbsp chickpea flour
  (or wheat flour)

• Vegetable cooking water (reserved from boiling)

Preparing the Cardoons

If you manage to find cardoons — which isn’t always easy — begin by cleaning the stalks.

1. Trim the stems.

2. Peel the outer sides where leaves attach.

3. Pull away the fibrous strings running along the stalks.

4. Prepare a large bowl of cold water with lemon juice.

5. Cut the cardoons into pieces about 5 cm / 2 inches long.

6. Keep them submerged to prevent oxidation (same method as artichokes).

Preparing Alternative Vegetables

Artichokes

• Peel down to the hearts.

• Remove choke.

• Keep in lemon water.

• Cut into halves or quarters before cooking.

Cauliflower

• Cut into medium florets.

Chickpeas / White Beans

• Soak overnight.

• Cook until fully tender before finishing in the sauce.

Cooking the Vegetables

Cardoons (double boil method)

Cardoons are naturally bitter and tough, so they require two cooking stages:

1. Boil in plain water — 5 minutes.

2. Discard this water completely (removes bitterness).

3. Bring fresh salted water to a boil.

4. Cook cardoons 1.5–2 hours until fully tender.

Reserve some cooking liquid for the sauce.

Artichokes / Cauliflower

These require less time:

• Artichokes: 10–15 minutes

• Cauliflower: ~10 minutes

Cook until tender when pierced with a knife.

Do not discard the water — reserve enough to barely cover the vegetables. This becomes the sauce base.

Making the Almond Sauce

1. Heat ½–1 cup olive oil in a pan.

2. Fry almonds and garlic cloves until golden (not dark).

3. Remove and reserve.

4. Ensure parsley is fully dry.

5. Briefly fry parsley leaves in the same oil (seconds only).

6. Remove immediately — do not burn.

Pour off most of the oil, leaving 2–4 tbsp in the pan.
(Reserve the rest for other recipes.)

Grinding the Base

Using a mortar and pestle or processor:

• Grind fried almonds

• Garlic

• Parsley

Add a little vegetable cooking water if needed.

Pulse briefly — the texture should remain slightly coarse, not smooth.

Finishing the Sauce

1. In the same pan, add chickpea flour to the reserved oil.

2. Cook briefly to form a light roux.

3. Add the almond-garlic-parsley paste.

4. Add cooking water gradually.

5. Simmer until thickened.

Final Assembly

1. Add sauce to the cooked vegetables with a little reserved broth.

2. Simmer 2–4 minutes to infuse flavors.

Optional:

• Add cooked potatoes

• Or simmer raw diced potatoes in the sauce until tender

Adjust salt if needed.

Serving

Serve warm, with plenty of sauce.

Traditionally enjoyed with:

• Rustic sourdough bread

• Simple toasted bread for dipping

• Traditionally with a hard boiled egg (obviously skip for vegan)