juice of 1 lemon, strained 1 kg/2 1⁄4lb cardoons
150 g/5 oz butter, plus extra for greasing 2 cloves garlic 10 canned anchovy fillets in oil, drained
40 g/ 1 1⁄2 oz Parmesan cheese , freshly grated salt


1.Pour 2 litres/3 1/2 pints water into a saucepan and add the lemon juice and a pinch of salt. Trim the cardoons, cut the inner stalks into 7.5-cm/3-inch lengths and remove all strings, dropping the stalk pieces into the pan.
2.Bring to the boil, reduce the heat and simmer for 30 minutes. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproof dish with butter.
3.Drain the cardoons well, then tip into the dish. Melt the butter in a small saucepan, add the garlic and cook for a few minutes until lightly browned, then remove and discard.
4.Add the anchovies and cook, mashing with a fork until smooth. Pour the anchovy-flavoured butter over the cardoons and sprinkle with the Parmesan. Bake for 30 minutes and serve.

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