SIMMERED CARDOONS
4 servings
Bring to a boil in a large saucepan:
- 8 cups water
- 2 tablespoons lemon juice
- 1 tablespoon salt
Prepare:
- 1 pound cardoons
Add the cardoons to the boiling water, partially cover, and reduce the heat to maintain a gentle simmer. Younger cardoons can be tender in as little as 15 minutes while mature ones may take up to 1 hour. Add more boiling water to the pan if needed. Drain well. You may cook them further as suggested in About Cardoons, or simply toss while warm with:
- 2 tablespoons butter or extra-virgin olive oil
- (¼ cup grated Parmesan or Browned Bread Crumbs)
- 1 tablespoon chopped parsley
- Salt and black pepper to taste