Sautéed Cardoons
Ingredients
600 g of cardoons
75 ml of extra virgin olive oil
3 garlic cloves
Salt and pepper to taste
Preparation
Clean the cardoons. Remove the tough outer strings. Keep only the tender branches. Wash them and cook them in salted boiling water, 20 minutes approximately. Drain thoroughly and allow to cool. In a skillet, sauté the cardoons with extra virgin olive oil with chopped garlic clove.