60 minutes
A sophisticated and comforting dish featuring tender cardoons braised in a flavorful broth and served with a rich bagna cauda sauce.
Cardoons, trimmed and peeled
0 lb
cups
cups
cups
tablespoons
Lemon Juice, freshly squeezed
tablespoons
Bay Leaves, fresh
each
Peppercorns
teaspoons
tablespoons
1. Prepare the Cardoons
Trim the ends of the cardoons and remove the tough outer strings with a vegetable peeler. Cut the cardoons into manageable pieces for cooking.
2. Combine Cooking Liquids and Seasonings
In a medium pot, combine the water, milk, dry white wine, olive oil, lemon juice, bay leaves, peppercorns, and kosher salt. Stir this mixture well.
3. Braise the Cardoons
Add the prepared cardoons to the pot. Bring the pot to a simmer and cover it. Allow the cardoons to cook for about 40 minutes, or until they can be easily pierced with a fork.
4. Serve with Bagna Cauda
Transfer the tender cardoons to a serving dish and accompany them with the prepared bagna cauda sauce.
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