Stewed Cardoons
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- cardoons (cardi)
- garlic
- parsley
- olive oil
- salt
- pepper
- egg
- lemon
- Parmesan
Instructions
- Boil the cardoons as in the previous recipe.
- Stew with minced garlic and parsley, oil, salt, and pepper.
- Optionally top on the platter with an egg-and-lemon sauce thickened gently over heat, or at least a pinch of Parmesan.