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Cardoons with Garlic Butter and Parmesan


Serves 4

  • by from Fine Cooking
    Issue 114

These tender, juicy garlic-infused cardoons pair deliciously with everything from an elegant leg of lamb to pan-seared pork chops or chicken for a weeknight meal.

  • Kosher salt
  • 1 medium bunch cardoons (about 1-1/2 lb.)  
  • 2 Tbs. unsalted butter
  • 2 medium cloves garlic, smashed and peeled  
  • Pinch crushed red pepper flakes 
  • 3 Tbs. finely grated Parmigiano-Reggiano 
  • Freshly ground black pepper 

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, prepare the cardoons: Cut the base off the bunch to separate it into stalks, and discard any tough outer stalks or narrow leafy stalks from the center. With a paring knife, shave the stringy outer layer off each stalk. Cut the trimmed stalks crosswise into 1-inch pieces. 

Cook the cardoons in the boiling water until tender, about 12 minutes. Drain well. (The cardoons can be prepared to this point up to 4 hours ahead.) 

In a 10-inch skillet, melt the butter over medium-low heat. Add the garlic and cook over medium heat, pressing the cloves with a fork, until just beginning to color, about 2 minutes. Remove the garlic with the fork and discard. 

Add the pepper flakes to the butter, wait about 15 seconds, and then add the cardoons. Cook, tossing, until heated through, about 1 minute. Toss with the Parmigiano, season to taste with salt and pepper, and serve. 

nutrition information (per serving):
Calories (kcal): 100; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 3; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 590; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 2;

Photo: Scott Phillips

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