• Serves: 6 – 8



Preparing the Cardoons Edit

  1. When preparing cardoons for cooking, wear utility gloves to avoid staining your hands.
  2. 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.
  3. Cut and discard about 1 inch from the top and trim the base far up enough so that the stalks can be easily separated.
  4. 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.
  5. Drain and rinse the cardoons.
  6. 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.
  7. Lower heat and simmer uncovered.
  8. After 45 minutes check if they are tender or cook for an additional 15 minutes to ½ hour until they are ready.
  9. Place the cardoons in a colander to drain and cool.
  10. Shake a few times to eliminate excess water.

Preparing the Salad Edit

  1. Blend together olive oil, vinegar, sugar and pepper.
  2. Set aside.
  3. Arrange the cardoons in a serving dish and taste for salt, add if needed.
  4. Drizzle the dressing over the cardoons.
  5. Garnish with parsley and serve at room temperature.
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