Cardoons with Anchovy-Garlic Sauce | Saveur
This dish was inspired by bagna cauda, the Piedmontese harvest classic.
Ingredients
- 3 lb. cardoons
- 1 sliced lemon
- <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
- 2 tbsp. butter
- 1 clove garlic, peeled and minced
- 12 oil-packed anchovy filets, chopped
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