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


instruction 0

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

instruction 1

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.

instruction 2

Spoon mixture over cardoons and serve immediately with crusty bread.

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