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Cardoons with Garlic Butter and Parmesan

Scott Phillips

Servings: 4

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 

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 20
  • Sodium (mg): 590
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Protein (g): 3


  • 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. 


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