- 4 cups green cardoons (with the ends cut off and any fibrous parts of the stem)
- 1/4 cup olive oil
- 2 anchovy fillets
- 1/4 cup breadcrumbs
Bring a large pot of water to a boil. Blanch the green stems in salted water for 20 minutes to cook. Drain in a colander.
In a sauté pan, cook the green cardoons with olive oil and anchovies. Break up the anchovies with a wooden spoon as it cooks down. Finish the cardoon stems until they are cooked to your liking or about the same tenderness as asparagus.
Season with salt and pepper (the anchovies will give a bit of salt to the dish). Sprinkle with toasted breadcrumbs to soak up some of the olive oil. Serve warm.