Braised Cardoons in Lemon Garlic Sauce

Ingredients

• 2 lbs cardoons
• 1 whole lemon
• 4 cloves garlic
• 3 tablespoons olive oil
• 2 cups vegetable broth
• 1 teaspoon red pepper flakes
• 1 bunch parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 medium onion
• 1 leaf bay leaf
• 1 cup white wine (optional)

Instructions

1. 1

   Prepare the cardoons: Trim the ends and peel the tough outer layer. Cut the cardoons into 1-2 inch pieces and place them in a bowl of water with the juice of half the lemon to prevent browning.

2. 2

   Finely chop the onion and garlic. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

3. 3

   Add the minced garlic and red pepper flakes to the skillet. Sauté for an additional 1-2 minutes until fragrant.

4. 4

   Drain the cardoons and add them to the skillet. Stir well to combine with the onion and garlic mixture.

5. 5

   Pour in the vegetable broth and add the bay leaf. If using, add the white wine at this stage. Bring the mixture to a gentle simmer.

6. 6

   Cover the skillet and let the cardoons braise on low heat for about 30-40 minutes, or until they are tender. Stir occasionally and add more broth if necessary to prevent sticking.

7. 7

   While the cardoons are braising, chop the remaining parsley and zest the other half of the lemon.

8. 8

   Once the cardoons are tender, remove the bay leaf and squeeze the juice of the remaining lemon half into the pan. Season with salt and pepper to taste.

9. 9

   Serve the braised cardoons in a bowl, garnished with chopped parsley and lemon zest. Enjoy your flavorful Italian dish!