Cardoon With Almond Sauce And Prawns

1. 1

   Clean the cardoon well, peeling it to remove the threads. Chop up and boil in plenty of water for 40 minutes. When done, drain and save the cooking water.

2. 2

   Cover the bottom of a large skillet with oil and fry the sliced garlic. Add the drained cardoon and 1 tablespoon flour. Stir to toast the flour and add the prawns and part of the broth from cooking the cardoon to produce a thick sauce.

3. 3

   Just before removing from heat, add the sliced almonds.

4. 4

   Season with salt and pink pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.