Cardoons Stewed or Fried
- 12 cardoons
- 12 anchovies
- Pecorino primo sale (sweet and soft sheep’s milk cheese)
- salt and pepper
Clean the cardoons and boil them in salted water. Drain and allow to cool. Stuff the cardoons with the anchovies and the cheese cut into thin strips. In a wide, low pan, gently fry a small onion and then add the cardoons, the pepper and the juice from half a lemon. Leave to cook over low heat for some minutes. An alternative recipe envisages, after stuffing the cardoons, coating them with flour, eggs and the inside of a loaf and frying in boiling olive oil.