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Recipe: Cardoons With Anchovy - Garlic Sauce
Similar Categories: Cardoons, Anchovy, Garlic, Sauce
Serving Size : 6
3 pounds cardoons
1 lemon -- sliced
1/4 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove -- peeled and minced
12 oil-packed anchovy filets -- chopped
Wash 3 pounds cardoons; trim and cut. Parboil and drain as for
deep-fried cardoons (see Deep-Fried Cardoons recipe [NB: Recipe
included in this collection]), adding 1 sliced lemon, if desired. Heat
1/4 cup extra-virgin olive oil and 2 tablespoons butter in a small
saucepan over low heat. When butter is melted, add 1 minced peeled
garlic clove and cook until fragrant, 1-2 minutes. Stir in 12 chopped
oil-packed anchovy filets, mash with a spoon, and cook, stirring
occasionally, until flavors blend, about 10 minutes. Spoon mixture
over cardoons and serve immediately with crusty bread.
3 pounds cardoons
1 lemon -- sliced
1/4 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove -- peeled and minced
12 oil-packed anchovy filets -- chopped
Wash 3 pounds cardoons; trim and cut. Parboil and drain as for
deep-fried cardoons (see Deep-Fried Cardoons recipe [NB: Recipe
included in this collection]), adding 1 sliced lemon, if desired. Heat
1/4 cup extra-virgin olive oil and 2 tablespoons butter in a small
saucepan over low heat. When butter is melted, add 1 minced peeled
garlic clove and cook until fragrant, 1-2 minutes. Stir in 12 chopped
oil-packed anchovy filets, mash with a spoon, and cook, stirring
occasionally, until flavors blend, about 10 minutes. Spoon mixture
over cardoons and serve immediately with crusty bread.
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