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CARDOONS WITH BAGNA CAUDA

 

The Silver Spoon, Phaidon Press

Serves 4

Ingredients
• juice of 1 lemon, strained
• 2 1/4 pounds cardoons
• 2/3 cup butter, plus extra for greasing
• 2 garlic cloves
• 10 canned anchovy fillets in oil, drained
• 1/2 cup Parmesan cheese, freshly grated
• salt


Directions
Pour 8 3/4 cups water into a large pan and add the lemon juice and a pinch of salt.

Trim the cardoons, cut the inner stems into 3-inch lengths and remove all strings, immediately dropping the stem pieces into the pan.

Bring to a boil, lower the heat and simmer for 30 minutes.

Meanwhile, preheat the oven to 350°F.

Grease an ovenproof dish with butter.

Drain the cardoons well, then tip into the prepared dish.

Melt the butter in a small pan, add the garlic and cook for a few minutes until lightly browned, then remove and discard.

Add the anchovies to the pan and cook, mashing with a fork until smooth.

Pour the anchovy-flavored butter over the cardoons and sprinkle with the Parmesan.

Bake for 30 minutes and serve.

 

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