Butter-Braised Cardoons With Mushrooms and Bread Crumbs

1. 1

   Bring a large pot of water to boil and salt it moderately.

2. 2

   Strip the cardoons of leaves and string as you would celery.

3. 3

   Cut each stalk lengthwise into 2 or 3 long strips, then crosswise into 2-inch lengths.

4. 4

   Youll have about 3 cups.

5. 5

   Squeeze the lemon juice into the water and boil the cardoons until fairly tender, 10 to 12 minutes; drain and rinse.

6. 6

   Melt the butter over medium heat in a skillet wide enough to accommodate the cardoons comfortably.

7. 7

   When the foam subsides, add the cardoons, reduce the heat to medium-low and cook, stirring occasionally, until they take on a bit of color, 10 to 12 minutes.

8. 8

   Add the garlic and mushrooms and continue to cook until the mushrooms are mostly tender, 5 minutes.

9. 9

   Add the bread crumbs and a pinch of salt and raise the heat to medium-high; cook, stirring occasionally, until the bread crumbs brown a bit and the cardoons are fully tender and sweet, 5 minutes longer.

10. 10

    Squeeze a bit of lemon juice over the top, taste for salt, add pepper to taste and serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.