Cardoons a la barigoule

4 servings

Ingredients

Quantity Ingredient
4 Ribs cardoons, trimmed,
Peeled, cut into 4 inch
Batons and soaking in
Acidulated water
4 tablespoons Extra virgin olive oil
1 medium Spanish onion, cut into 2
Inch julienne
8 Cloves garlic, thinly
Sliced
3 Plum tomatoes, cut into 2
Inch julienne
2 Cloves
1 tablespoon Flour
5½ cup Chicken stock
2 tablespoons Chopped parsley
2 tablespoons Chopped fresh basil
Salt and pepper to taste

Directions

Blanch cardoons in boiling salted water for 25 to 30 minutes, or until tender. Remove and refresh in ice cold water. In a large saute pan, heat oil until just smoking. Add onion, cook until light golden brown, about 9 to 10 minutes. Add garlic and cook 2 minutes. Add tomatoes, cove and flour and stir to mix well. Add stock and blanched cardoons and bring to a boil. Lower heat and cook 15 minutes until sauce clings to cardoons. Add herbs, check for seasoning and serve.

Yield: 4 servings

MEDITERRANEAN MARIO SHOW #ME1A19

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