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Sautéed Cardoons

Sautéed Cardoons


600 g of cardoons

75 ml of extra virgin olive oil

3 garlic cloves

Salt and pepper to taste


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.