Cardoons with Tarragon

45 min
0 People
45 min
INGREDIENTS for 0 people
  • ⅝ lb cardoons
  • 4 sun dried tomatoes
  • 1 sprig tarragon
  • 3 ½ oz salted anchovies
  • 1 handful bran
  • 7 oz breadcrumbs
  • 1 cup white wine vinegar
  • Extra Virgin Olive Oil
  • salt and pepper

Carefully trim the cardoons. (If available, wild cardoons are preferable.) Boil in salted water with a handful of bran and a cup of vinegar. Boil for 20 minutes or until they bind together thanks to the bran. They will also become less bitter in the process. When done cooking, drain and let cool. In a nonstick pan, heat the breadcrumbs and anchovies in a little olive oil. Cook until the crumbs are toasted. Then add the cardoons, a bunch of finely chopped tarragon and a pinch of pepper. Continue cooking over high heat until the breadcrumbs are completely stuck to the cardoons. To finish, arrange the cardoons on a serving dish and garnish, if you like, with crystallized grape leaves. Serve with a sauce made from blending fresh tomatoes, dried tomatoes and a little olive oil.

Side dishes
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more