Sautéed Cardoons

Instructions

1. Start by carefully trimming the cardoons, removing any tough strings with a vegetable peeler. Chop them into 3-inch pieces.
2. Fill a large bowl with cold water and add the juice from half a lemon. Soak the cardoons in this water to prevent them from browning as you prep.
3. In a large pot, bring salted water to a boil. Add the cardoons and boil for 10-15 minutes, or until they are tender when pierced with a fork.
4. Drain the cardoons and pat dry with a clean kitchen towel or paper towels.
5. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, being careful not to let it burn.
6. Add the cardoons to the skillet. Season with salt and black pepper. Continue to sauté for about 5-7 minutes, stirring occasionally, until golden.
7. Remove the skillet from heat and stir in the remaining lemon juice and chopped parsley. Adjust seasoning as desired.
8. Transfer the sautéed cardoons to a serving dish. If desired, sprinkle with grated Parmesan cheese before serving.
9. When selecting cardoons, look for ones that aren’t too fibrous. If unfamiliar with peeling them, watching a quick video guide online can be helpful.
10. A non-stick skillet can make the sautéing process easier for beginners.