“Simple” is the perfect word which descrive this dish. Cardoons are typical vegetables of the winter season that Italians love coking! They have a slightly bitter taste, but you can serve them with an infinite number of meats or fish dishes. I wanted to opt for a different recipe, so I avoided proposing the typical fried cardoons in batter, thus I’ve choosen a version that is not really light, but that will leave you very satisfied! The breadcrumbs and the garlic oil make cardoons even tastier… Then this a mix of flavors is surprising in its simplicity!
Serves: 4
- 550 grams cardoons
- Salt to tast
- ½ lemon juice
- Black peppercorns to taste
For the dressing:
- 8 spoons of breadcrumbs
- 4 anchovy fillets in oil
- 1 peeled garlic clove
- parsley
- Extra virgin olive oil to taste
For the decoration (optional):
- Cardoons leaves
- flour 00 to taste
- Sunflower oil
- Salt
Method
Clean cardoons, remove the outer leaves, but set aside someones. Wash cardoons and dip in plenty of salted water mixed with lemon juice and black peppercorns. Cook until you can skewer them with a fork. It will take about 50 – 60 minutes.
Once they are cooked, drain them and put on a plate. Heat oil and garlic in a saucepan, but don’t let them burn. Remove the garlic and set the oil aside. In a non-stick pan, heat the extra virgin olive oil and melt the anchovies, after dip the breadcrumbs in it. Sauté for a few minutes. The crumb must be flavored and must take on a golden color. Before serve , drizzle them with a little garlic oil, sprinkle with breadcrumbs and chopped parsley. Decorate whit flore and fried cardoons leale at 160 ° Celsius degrees in sunflower oil. Salt lightly.Decorate whit floured and fried cardoons leaves at 160 ° Celsius degrees in sunflower oil. Salt them lightly.