CookEat Recipe
Braised Cardoons with Garlic and Parsley
Partly boiled cardoons gently stewed with garlic, parsley and olive oil, then finished with a little Parmesan.
Method
Steps
Step 1
Gather the ingredients: 500 g trimmed cardoon ribs, tough strings removed; 2 garlic cloves, finely chopped; 1 tablespoon chopped parsley; 3 tablespoons olive oil; 15 g finely grated Parmesan; Salt and black pepper; Water for boiling and a little hot water for stewing.
Step 2
Boil the cleaned, string-free cardoon ribs in salted water for about 20–30 minutes, until partly tender. Transfer immediately to clean cold water, drain and cut into manageable pieces, about 5 cm.
Step 3
Put the olive oil, chopped garlic and parsley in a pan and heat gently. Add the cardoons, season with salt and pepper and turn them in the mixture. Add about 100 ml hot water, cover and simmer gently for 20–30 minutes, until fully tender. Add small amounts of hot water as needed, then uncover to leave only a little coating juice.
Step 4
Transfer to a warm dish, sprinkle with the finely grated Parmesan and serve hot.
Step 5
For the egg-and-lemon sauce variation, omit the Parmesan. Beat 2 whole eggs with the juice of half a lemon in a small saucepan. Warm over very low heat, stirring constantly, until lightly thickened and at least 74°C; do not let it boil vigorously. Remove promptly and pour over the hot cardoons after they are on the serving dish. The eggs and lemon are additional ingredients for this alternative; allow about 5–10 minutes extra.
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