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