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.
Step 4
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 5
Transfer to a warm dish, sprinkle with the finely grated Parmesan and serve hot.
Step 6
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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