** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.