Cardoons bagna cauda

Cardoons are from the same family as globe artichokes; except it is the leaves that are eaten rather than the flowers.  They come from the Mediterranean and were much prized by the Victorians.  They are not easy to grow because the leaves require blanching in a way similar to celery.  They also take up a considerable amount of space.  They are more likely to be found in flower beds than supermarkets.

Although are difficult to find, they are delicious and well worth the trouble.

Preparation Time: 20 Mins

Cooking Time: 70 Mins

Total Time: 1½ Hrs

Ingredients

For 4 servings…

½                   Lemon  - juice of      

                      Salt          

500 gms          Cardoons   

30 gms            Butter       

1 clove            Garlic  - bruised       

5 fillets            Anchovies  - minced  

20 gms            Parmesan cheese     

Method

Butter a gratin dish.

Bring a large pan of salted water and the lemon juice to the boil.

Remove the outer leaves from the cardoons, leaving the tender inner leaves.  Cut these into 8 cm lengths and immediately plunge them into the boiling water.  Simmer for 30 minutes.

Preheat an oven to 180°C.  Drain cardoons and lay them out in the gratin dish.

Melt the butter in a small frying pan and put into it the garlic.  Cook, stirring, until golden.

Take out the garlic and add the anchovies.  Cook them and, while they are cooking, mash them with a wooden spoon until there is a smooth mixture.

Pour this anchovy butter over the cardoons and sprinkle with the Parmesan cheese.  Cook in the oven for 30 minutes.