Kepler's UnclesKing Albert's Cardoons
Submitted by bo on Sat, 11/26/2005 - 10:20am.
Recipes
Wash about a pound of cardoons, strip out the fibers, cut them in 1 to 3-inch pieces.
Boil them in a mixture of water and milk (50/50) to which you have added a bit of flour (1 tablespoon per 2 pints) until they are half done. Drain the stalks and transfer them to a skillet with olive oil, smashed whole cloves of garlic, and a few bay leaves (2-3). Cook them over a brisk flame until they are tender, 10-15 minutes. Shake the skillet occasionally, and near the end stir minced anchovies into the skillet and help them dissolve by rubbing across them with the back of a wooden spoon. Add mixed spices (freshly ground pepper, nutmeg, cinnamon and cloves), and, if the contents of the skillet look dry, a little hot water.
Stir well to make sure the cardoons are coated with the sauce, and continue cooking until they have browned. Serve them on heated plates as an antipasto, with grated Parmigiano on the side.
Boil them in a mixture of water and milk (50/50) to which you have added a bit of flour (1 tablespoon per 2 pints) until they are half done. Drain the stalks and transfer them to a skillet with olive oil, smashed whole cloves of garlic, and a few bay leaves (2-3). Cook them over a brisk flame until they are tender, 10-15 minutes. Shake the skillet occasionally, and near the end stir minced anchovies into the skillet and help them dissolve by rubbing across them with the back of a wooden spoon. Add mixed spices (freshly ground pepper, nutmeg, cinnamon and cloves), and, if the contents of the skillet look dry, a little hot water.
Stir well to make sure the cardoons are coated with the sauce, and continue cooking until they have browned. Serve them on heated plates as an antipasto, with grated Parmigiano on the side.