Cardoon with Oil and Garlic
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- cardoons
- water
- olive oil
- garlic
- wheat flour
- Parmesan cheese
Instructions
- Clean and cut the cardoons into pieces. Place them in boiling water, covering them with a piece of kraft paper. Cook until tender. Drain thoroughly.
- Heat the fried oil with garlic and flour, creating a simple sauce. Dress the cooked cardoons with this mixture.
- Serve sprinkled with Parmesan cheese if desired.