Cardoons with Anchovy-Garlic Sauce

See the RecipeChristopher Hirsheimer

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

Cardoons with Anchovy-Garlic Sauce
This dish was inspired by bagna cauda, the Piedmontese harvest classic.
Yield: serves 6

Ingredients

  • 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

Instructions

  1. Wash cardoons; trim and cut. Parboil and drain as for deep-fried cardoons (add sliced lemon, if desired).
  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.
  3. Spoon mixture over cardoons and serve immediately with crusty bread.