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Simmered Cardoons

  • 15m Prep Time
  • 45m Cook Time
  • 1h 0mReady In

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  • Cuisine : Italian
  • Course : Side Dish

Simmered cardoons are a simple Italian side dish, boiled until tender and tossed with butter or olive oil, Parmesan or bread crumbs, and parsley.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 8 cups water
  • 2 tablespoons lemon juice
  • 1 tablespoon salt
  • 1 pound cardoons
  • 2 tablespoons butter or extra-virgin olive oil
  • 1
    • 4 tablespoons (½ stick) butter, olive oil, or a combination
    • (1 or 2 garlic cloves, lightly smashed)
    • 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs
    • ½ teaspoon salt
    Sub-recipe steps
    1. Heat in a skillet over medium heat: 4 tablespoons (½ stick) butter, olive oil, or a combination
    2. If desired, reduce the heat to low, add, and cook for 5 minutes: (1 or 2 garlic cloves, lightly smashed)
    3. Remove the garlic from the pan. Increase the heat to medium and stir in: 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs; ½ teaspoon salt
    4. Cook, stirring occasionally, until the crumbs turn golden brown. If desired, mince the cooked garlic cloves and stir into the crumbs.
  • 1 tablespoon chopped parsley
  • Salt and black pepper to taste

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 8 cups water
  • 2 tablespoons lemon juice
  • 1 tablespoon salt
  • 1 pound cardoons
  • 2 tablespoons butter or extra-virgin olive oil
  • 1 (¼ cup grated Parmesan or Browned Bread Crumbs)
  • 1 tablespoon chopped parsley
  • Salt and black pepper to taste

Let's Cook

  1. Step 1.

    Bring to a boil in a large saucepan: 8 cups water; 2 tablespoons lemon juice; 1 tablespoon salt

  2. Step 2.

    Prepare: 1 pound cardoons

  3. Step 3.

    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

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