Cardoons with Parsley, Anchovies and Olive Sauce
Instructions:
- 3 tablespoons olive oil
- 1 small bunch (1 1/2 pounds) cardoons, trimmed, peeled, cut into 3-inch lengths and boiled (see Notes), then sliced lengthwise into 3/4 to 1-inch strips (about 3 cups)
- ½ cup chopped fresh parsley
Heat the oil in a medium pan. Add the cardoons and parsley. Stir briefly over medium heat. Add the flour, tossing to coat. Stir in the chicken stock. Bring to a boil. Reduce the heat, cover and cook for 10 minutes.
Stir in the olives and anchovy paste. Cook for 1 minute, uncovered, to thicken and reduce the sauce. Add the lemon juice and salt and pepper to taste.