method
1. Strip off and discard the base, leaves and spiny outer stalks of the cardoon.
2. Detach the stalks and trim the ends.
3. Immerse the stalks in a large bowl of water acidulated with the lemon juice.
4. Heat the butter and oil in a terracotta pot, arranged over a chafing dish in the middle of the table, add the anchovies and mash them with a fork, until dissolved.
5. Add the garlic and keep the flame low.
6. Drain the cardoon stalks and pat dry. Each person should get a stalk, immerse it in the frying oil and cook for a couple of minutes.
serving amount
serves 6
rate this recipe