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Have you made Cardoons a la Barigoule?
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cardoons a la Barigoule

Date Added: January 04, 2014


4 Unit Ribs
4 Tablespoons Extra Virgin Olive Oil for frying
1 Spanish Onion in 2"
8 Unit Cloves Of Garlic thinly sliced
3 Unit Plum Tomatoes in 2"
2 Unit Cloves ground
1 Tablespoon Flour
1 1/2 Cups Chicken Stock or vegetable stock
2 Tablespoons Parsley chopped
2 Tablespoons Fresh Basil chopped
1 Unit Pepper to taste
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1. To prepare cardoons: trim, peel, and cut into 4 inch batons and soak in acidulated water.

2. Blanch cardoons in boiling salted water for 25 to 30 minutes, or until tender.

3. Remove and refresh in ice cold water. In a large saute pan, heat oil until just smoking.

4. Add onion, cook until light golden brown, about 9 to 10 minutes.

5. Add garlic and cook 2 minutes. Add tomatoes, cove and flour and stir to mix well.

6. Add stock and blanched cardoons and bring to a boil.

7. Lower heat and cook 15 minutes until sauce clings to cardoons.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Poultry, Garlic, Beef, Onion, Olive Oil allergies.
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