{"id":628,"date":"2017-02-17T09:00:18","date_gmt":"2017-02-17T16:00:18","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=628"},"modified":"2026-09-02T10:59:21","modified_gmt":"2026-09-02T17:59:21","slug":"salsicce-cardone-recipe","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2017\/02\/17\/salsicce-cardone-recipe\/","title":{"rendered":"Salsicce con Cardone (Sausage with Cardoons)"},"content":{"rendered":"

February 17, 2017<\/span><\/p>\n

We made our move to multi-generational living in 1998 when my husband\u2019s parents moved into the Coach House at our estate in Chicago, The Henry Rohkam House.\u00a0 (There are a couple pictures of the main house in a prior post<\/a>.)<\/p>\n

Pretty quickly we settled into a routine of having meals together.\u00a0 When we went to work, the dogs went to Grandma and Grandpa\u2019s (21 feet away in the Coach House) for the day.<\/p>\n

My husband started gardening with his father.\u00a0 A large piece of our one-third-of-an-acre property in Chicago’s Lakeview neighborhood was turned over to cultivation.\u00a0 We had grapes, strawberries, corn, tomatoes, eggplant, sweet peppers, radicchio, arugula, leaf lettuce, Swiss chard, okra, hot peppers of various types, an array of herbs and other vegetables that varied year by year.\u00a0 The fruit trees never did very well.\u00a0 The kiwi thrived but never bore fruit.\u00a0 One of the four kiwi was accidentally injured and died.\u00a0 In retrospect, it was probably the male plant (there were three female and one male plant), hence no fruit.<\/p>\n

Every fall we canned and preserved foods in various ways.\u00a0 We made jars of olives marinated in red wine vinegar and herbs from the garden.\u00a0 We made herb-infused vinegar and olive oil.\u00a0 We dried herbs for the winter.\u00a0 We froze vats of tomato sauce.\u00a0 I\u2019ll admit to even freezing pesto which, while it doesn\u2019t taste like its fresh-made cousin, is pretty awesome in the dead of a Chicago winter!<\/p>\n

Some years there were enough strawberries to put up jam.\u00a0 City squirrels can be quite bold, however.\u00a0 I was standing alongside the garden one spring day when a squirrel, who had gone grocery shopping in our strawberry patch, literally ran over the top of my foot with a strawberry in his mouth on his way out of the produce isle.<\/p>\n

The birds had Houdini-like skills.\u00a0 Despite wrapping the grape arbor in yards of netting, the birds found their way in, decimated the grapes, and escaped.\u00a0\u00a0 The few grapes we were able to harvest were very sweet!<\/p>\n

We built a temperature-controlled wine cellar in the basement of the Coach House.\u00a0 My husband made wine for a few years but stopped when work got too busy.<\/p>\n

I started cooking more often with my mother-in-law.\u00a0 Every month or so, my husband\u2019s grandmother, Noni, would come to visit for a weekend.\u00a0 Noni was a marvelous cook.\u00a0 Some dish always appeared during those weekends that I had never had before.\u00a0 Sausage with Cardone was one of them.<\/p>\n

For a vegetable that has been popular since the ancient Romans, I\u2019m surprised I\u2019d never hear of it.\u00a0 I grew up eating sausage with peppers and onions.\u00a0 Sometimes the sausage was cooked in a tomato sauce, sometimes not.\u00a0 Cardone was a whole new thing!<\/p>\n

This goes really well with polenta but it\u2019s equally good on its own.\u00a0 Leftover sauce can be put on pasta or can accompany a frittata.\u00a0 You may notice from the pictures that we didn\u2019t use as much sausage as called for in the recipe.\u00a0 We didn\u2019t want leftover sausage but that didn\u2019t mean we didn\u2019t want leftover sauce!\u00a0 Sadly, the cardone usually all gets eaten on the first go-around but on those rare occasions where it doesn\u2019t, I like to use it as a sandwich filling for lunch.

<\/div>
\n
\n
\n
\"\"<\/div>\n <\/div>\n
\n
\n \n <\/div>\n

Salsicce con Cardone (Sausage with Cardoons)<\/h2>\n
<\/div>\n \n
<\/div>\n
Cardone looks like oversized celery. It is giant, about 2 feet long as sold trimmed in the grocery store. It is related to the artichoke and was popular among the ancient Romans. Cardone should always be served cooked. Leaves should be removed and not eaten.<\/div>\n
<\/div>\n
\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n
Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hrs<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Servings: <\/span>6<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
\n
\n

Ingredients
<\/div>