Cardoon with Garlic and Anchovy (Cardoni)

cardoon	1 medium
lemon juice	1 T, as required
olive oil	1/8 c
butter	2 T
garlic	2 cloves
anchovies in oil	8 oz
white pepper	to taste
white truffle olive oil	to taste (optional)

Cardoons harvested in late October and November are becoming very difficult to find in the United States. This dish probably originated as cardoni con bagna cauda (dialect bagna caôda, from bagno caldo, “hot bath”) cardoon with hot garlic and anchovy dip, popular at festive winter occasions in the Piedmont where it would also contain even harder to find white truffle.

Wash, trim, peel and slice the cardoon stalks to make about 4 cups. The sliced cardoon should be left in water acidified with lemon juice until ready for cooking. Alternatively, you may find it easier to wash and peel the outer skin from the cardoons after they are blanched. In small batches cut 2 or 3 stalks of cardoon into 6 to 8 inch pieces, trim and plunge them into briskly boiling water for several minutes. Remove and quickly plunge them into cold water, and when they are cool the outer skin can be brushed and washed off, and the stalks sliced. When blanched in this way, the sliced cardoon does not oxidize and turn black as readily.

Finely chop the garlic and saute along with the anchovies in olive oil and butter. Drain the cardoon slices and add to the saute, cover and cook slowly with occasional stirring until tender. This may be frozen in small containers, thawed and reheated as needed. In lieu of adding shaved white truffles, about 20 minutes before serving a small amount of white truffle olive oil, about 1/8 t per half cup, may be added while it is being warmed.

This recipe is adapted from Mr. Dan Garavelli. Thanks to Mike Thurlow, Head Gardener at Audley End, for providing me with cardoons in England.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 5–1.