Grilled Cardoons
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- cardoons (cardi)
- olive oil
- pepper
- salt
Instructions
- Boil the cardoons and dry them well, leaving the ribs about a hand-span long.
- Season generously with oil, pepper, and salt.
- Brown on the grill; serve as a garnish to steak or grilled fish.