Cardoons with Anchovy-Garlic Sauce

  • Serves

    serves 6

This dish was inspired by bagna cauda, the Piedmontese harvest classic.


  • 3 lb. cardoons
  • 1 sliced lemon
  • 14 cup extra-virgin olive oil
  • 2 tbsp. butter
  • 1 clove garlic, peeled and minced
  • 12 oil-packed anchovy filets, chopped


Step 1

Wash cardoons; trim and cut. Parboil and drain as for deep-fried cardoons (add sliced lemon, if desired).

Step 2

Heat oil and butter in a small saucepan over low heat. When butter is melted, add garlic and cook until fragrant, 1-2 minutes. Stir in anchovies, mash with a spoon, and cook, stirring occasionally, until flavors blend, about 10 minutes.

Step 3

Spoon mixture over cardoons and serve immediately with crusty bread.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.