juice of 1 lemon, strained 1 cardoon
4 eggs, hard-boiled 1 sprig fresh flat-leaf parsley, chopped
3 tablespoons olive oil 1 tablespoon breadcrumbs salt


1.Pour plenty of water into a saucepan and add the lemon juice and a pinch of salt. Trim the cardoon, cut the inner stalk into 5-cm/2-inch lengths and remove all strings, immediately dropping the stalk pieces into the pan
2.Bring to the boil, then reduce the heat and simmer for about 45 minutes. Shell and finely chop the eggs. Drain the cardoon well, dry on a tea towel and put in a salad bowl.
3.Sprinkle with the chopped eggs and the parsley. Heat the olive oil in a small saucepan, add the breadcrumbs and cook, stirring constantly, for a few minutes until golden brown and crisp.
4.Spoon the breadcrumbs over the cardoon mixture, leave to stand for a few minutes, then serve.

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