60 minutes
A unique and flavorful side dish featuring tender cardoons braised in a creamy, lemony broth and served with a savory anchovy-garlic sauce.
Cardoons, trimmed, peeled, cut into 3-inch pieces
0 lb
cups
cups
cups
Lemon Juice, juiced
each
Bay Leaves, preferably fresh
each
Peppercorns
teaspoons
tablespoons
1. Prepare Cardoons
First, prepare the cardoons by cutting off the tough bottoms and trimming the tops. Remove any leaves that may be attached. Use a vegetable peeler to strip away the fibrous strings from the stalks. Once peeled, cut the cardoons into 3-inch lengths.
2. Combine Ingredients in Pot
In a medium pot, combine the water, milk, dry white wine, extra virgin olive oil, lemon juice, bay leaves, peppercorns, and kosher salt. Add the prepared cardoons into the pot.
3. Cook Cardoons
Place the pot on the stove and bring the mixture to a gentle simmer. Cover the pot and reduce the heat to very low. Allow the cardoons to cook for about 40 minutes, until they are tender and a fork easily pierces the stalks.
4. Drain and Serve
After the cooking time, drain the cardoons using a strainer. Serve them warm or chilled, depending on your preference. Drizzle generously with Bagna Cauda before serving.
Use the technique of braising for chicken thighs, incorporating the creamy lemon element into the braising liquid. You can either omit the anchovy-garlic sauce or use it as a garnish for added depth of flavor.
Apply the braising technique to artichokes and pair them with a sauce that incorporates capers in place of anchovies for a briny, tangy flavor profile.
Replace cardoons with fennel and lemon with orange, adjusting the braising time as needed. Swap the anchovy-garlic sauce for a tarragon-infused creamy sauce for a fresh, anise-flavored dish.
In addition to anchovies, incorporate a spoonful of capers or olives for an extra umami kick and a bit of brininess.
Introduce fresh herbs like thyme, rosemary, or oregano to your braising liquid. Each herb will contribute its unique aroma and flavor to the dish.
Peel cardoons thoroughly to remove fibrous outer layer and slice evenly. Soak in acidulated water to prevent discoloration and remove bitterness.
Use a heavy-bottomed pot for even heat distribution. Maintain a gentle simmer and ensure cardoons are just covered with liquid for perfect tenderness.
Use fresh lemon juice and zest to brighten the dish. Adjust acidity by tasting and adding more as needed.
Opt for high-quality oil-packed anchovies and use fresh garlic, minced finely for even flavor distribution.
Complement the dish with a simple green salad or crusty bread, and pair with a white wine like Chablis or Sauvignon Blanc.
Comments (0)