- Serves: 6 – 8
- 2 small bunches of cardoons
- 8 tablespoons of olive oil
- 4 tablespoons of your preferred vinegar or juice of 2 lemons
- ½ teaspoon of sugar (optional)
- salt and pepper to taste
- parsley for garnish
Preparing the Cardoons Edit
- When preparing cardoons for cooking, wear utility gloves to avoid staining your hands.
- Prepare a large bowl with enough water to soak the cardoons after they are trimmed, add to it 1 full tablespoon of salt and the juice of a lemon to prevent discoloration.
- Cut and discard about 1 inch from the top and trim the base far up enough so that the stalks can be easily separated.
- Using a potato peeler, remove the strings from the stalks, cut cardoons across into 2 inches pieces and place in the basin with the acidulated and salted water.
- Drain and rinse the cardoons.
- Place them in a large pot, add 1 and ½ tablespoons of salt cover with cold water 2 inches above the cardoons and bring to a boil.
- Lower heat and simmer uncovered.
- After 45 minutes check if they are tender or cook for an additional 15 minutes to ½ hour until they are ready.
- Place the cardoons in a colander to drain and cool.
- Shake a few times to eliminate excess water.
Preparing the Salad Edit
- Blend together olive oil, vinegar, sugar and pepper.
- Set aside.
- Arrange the cardoons in a serving dish and taste for salt, add if needed.
- Drizzle the dressing over the cardoons.
- Garnish with parsley and serve at room temperature.
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