Cardoons with Anchovies from Two Fat Ladies Obsessions by Clarissa Dickson Wright
This is the simplest way I know to cook cardoons, but it’s very good.
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Ingredients
- Salt
- freshly ground pepper
- 10 tbsp (1¼ sticks) butter
- ⅔ cup olive oil
- 8 oz canned anchovy fillets (4 cans), drained
- 2 lb cardoons
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