Servings: 4-6

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Cardoon Italian Style


½ bunch Frieda’s Cardoon, cleaned and trimmed
One 14 ½-ounce can chicken broth
1 teaspoon lemon juice
1 bay leaf
4 peppercorns
2 cloves garlic, minced
1 ½ cup tomatoes, diced


Slice cardoon diagonally into ½-inch slices. Place in pan with broth, lemon juice, bay leaf, peppercorns, and water to cover; bring to boiling. Reduce heat, simmer 10 to 15 minutes or until tender. Remove bay leaf. Drain; reserving 2 tablespoons liquid in pan. Sauté garlic and tomatoes for 2 minutes; toss with cardoon.