How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cardoons with Parsley, Anchovies and Olive Sauce?

You need 9 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 small bunch (1 1/2 pounds) cardoons, trimmed, peeled, cut into 3-inch lengths and boiled (see Notes), then sliced lengthwise into 3/4 to 1-inch strips (about 3 cups), 1/2 cup chopped fresh parsley, 2 tablespoons all-purpose flour, and more.

Is Cardoons with Parsley, Anchovies and Olive Sauce suitable as meat & poultry?

Yes, Cardoons with Parsley, Anchovies and Olive Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Cardoons with Parsley, Anchovies and Olive Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cardoons with Parsley, Anchovies and Olive Sauce

Name: Cardoons with Parsley, Anchovies and Olive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 small bunch (1 1/2 pounds) cardoons, trimmed, peeled, cut into 3-inch lengths and boiled (see Notes), then sliced lengthwise into 3/4 to 1-inch strips (about 3 cups); 1/2 cup chopped fresh parsley; 2 tablespoons all-purpose flour; 1 1/2 cups Roasted Chicken Stock , Enriched Chicken Stock or commercial chicken broth; 2/3 cup Kalamata olives (4 ounces), pitted and chopped (about 6 tablespoons); 3/4 teaspoon anchovy paste; 2 tablespoons fresh lemon juice; Kosher salt and freshly ground black pepper to taste

Try this homemade Cardoons with Parsley, Anchovies and Olive Sauce recipe the whole family will love. Made with olive oil, cardoons, parsley and flour. …

This Cardoons with Parsley, Anchovies and Olive Sauce relies on simple, everyday ingredients such as olive oil, chopped fresh parsley, all-purpose flour and anchovy paste. It comes together quickly and makes 4 servings, at about 421 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

3 tablespoons olive oil
1 small bunch (1 1/2 pounds) cardoons, trimmed, peeled, cut into 3-inch lengths and boiled (see Notes), then sliced lengthwise into 3/4 to 1-inch strips (about 3 cups)
1/2 cup chopped fresh parsley
2 tablespoons all-purpose flour
1 1/2 cups Roasted Chicken Stock , Enriched Chicken Stock or commercial chicken broth
2/3 cup Kalamata olives (4 ounces), pitted and chopped (about 6 tablespoons)
3/4 teaspoon anchovy paste
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper to taste

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Quick Info

Servings
4 servings
Calories
421 kcal
Category
Meat & Poultry

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