Cardoons With Parmesan

1. 1

   Discard outer bruised stalks and cut off bottom of stalks to separate individual stalks.

2. 2

   Remove fibers (like strings of celery stalks) and leafy part.

3. 3

   Cut stalks into two-inch lengths.

4. 4

   Soak in cold water that has been acidulated with the lemon juice for 15 minutes.

5. 5

   Drain and cook in boiling (salted, if desired) water for 20 to 30 minutes, until pieces are tender.

6. 6

   Drain well.

7. 7

   Heat oil in large skillet and add garlic.

8. 8

   Saute one or two minutes.

9. 9

   Add cardoons and saute for about 10 minutes, until cardoons take on a little color.

10. 10

    Remove from heat and sprinkle with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.