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
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.