Cardoons with Anchovy-Garlic Sauce

Name: Cardoons with Anchovy-Garlic Sauce
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 lb. cardoons; 1 sliced lemon; 1 ⁄ 4 cup extra-virgin olive oil; 2 tbsp. butter; 1 clove garlic, peeled and minced; 12 oil-packed anchovy filets, chopped

Serves
serves 6

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

Ingredients

3 lb. cardoons
1 sliced lemon
¹⁄₄ cup extra-virgin olive oil
2 tbsp. butter
1 clove garlic, peeled and minced
12 oil-packed anchovy filets, chopped

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Instructions

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.

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