Print This Page

List of ingredients for Cardoons bagna cuda

* Juice from 1 Lemon
* 1 kg (2.5 lb) Cardoons
* 150g (5 oz) Butter
* Olive Oil for greasing
* 2 Garlic Cloves, peeled and thickly sliced
* 12 Anchovy fillets in Oil, drained
* 40 g (1.5 oz) Parmesan Cheese
* Sea Salt

* To a large pan, add 2 Litres (3.5 Pints) of water, a big pinch of Salt and the Lemon juice and bring to the Boil.
* Remove the leaves and trim the ends, run a Mandoline or Potato peeler down the back and remove any strings, as you would with old Celery.
* Cut the Cardoons into 7.5 cm (3") lengths and drop them into the Boiling pan.
* Reduce the heat and Simmer for 30 minutes.
* Preheat the oven to 180 C (350 F - Gas 4)
* Grease an ovenproof dish with Olive Oil.
* Drain the Cardoons and add to the dish.
* In a separate pan, melt the Butter and Sautee the Garlic until it begins to colour.
* Remove and discard the Garlic as it has done its job.
* Add the Anchovies and stir them well so they start to break up.
* Pour the Butter over the Cardoons, sprinkle with Parmesan and Bake for 30 minutes.


Recipe from:

© - 2024

Return to recipe page