List of Ingredients
- 7 OZ. of prosciutto, sliced
- 5 OZ. of whole-wheat flour
- 1 LB. of 2 1/4 lb. cardoons (1 large bunch)
- unsalted butter
- 1 lemon
- parsley, chopped
- extra-virgin olive oil
- salt
- pepper
Method
Grate lemon with a microplane and set zest aside. Squeeze juice from the lemon into a large bowl of cold water.
Clean the cardoons discarding discolored outer stalks and small leaves. Trim base, tips, and outermost stalks and remove fibrous strings from stalks with a vegetable peeler. Immerse the ribs into the lemon water.
Bring water to a boil in a 6 qt. pot. Add 2 Tbsp.salt and add cardoons. Cook for 7-8 minutes. Drain and cut into 2” pieces.
with a few flakes of butter and bake at 430°F for 20 minutes. Remove from the oven and
complete with the rest of the prosciutto, a handful of chopped parsley and the grated peel of
1 lemon. Serve and enjoy!
Distribute the cardoons on a baking sheet, cover with strips of prosciutto, setting a tablespoon or so aside to use later as a garnish. Finish with the butter-flour crumble. Season with a few flakes of butter and bake at 430°F for 20 minutes. Remove from the oven and complete with the rest of the prosciutto, a handful of chopped parsley and the grated peel of 1 lemon. Serve and enjoy!
Heat 2 Tbsp. butter in a skillet over medium heat. Add cardoons and sauté for 2-5 minutes. Season with salt and pepper.
Cut ⅓ cup butter into ⅛” cubes. Using fingertips combine it with the flour until the mixture is grainy like sand.
Slice prosciutto into ⅛” strips. Heat 2 Tbsp. oil in a skillet over medium heat. Add prosciutto and cook for 5 minutes. Remove from heat and place 1-2 Tbsp. aside to use as garnish.
Preheat the oven to 400°F.
Distribute the cardoons on a 9” x 13” baking sheet, cover with prosciutto strips. Top with the butter-flour mixture. Add 2-3 tsp. butter. Bake for 20-25 minutes.
Remove from the oven and garnish with the rest of the prosciutto, a handful of chopped parsley, and lemon zest. Serve and enjoy.