Total Calories: 134
1 Prepare the cardoons (see below).
2 In a large skillet, melt the butter over medium heat. Add the cardoons and salt and pepper to taste. Stir until coated with the butter, about 1 minute.
3 Add the cream and bring to a simmer. Cook until the cream is slightly thickened, about 1 minute. Sprinkle with cheese and serve hot.
1 Squeeze the lemon into a large bowl of cold water. Trim the ends of the cardoons and separate the stalk into ribs. With a paring knife, peel each rib to remove the long tough strings and any leaves. Cut each rib into 3-inch lengths. Place the pieces in the lemon water.
2 Bring a large saucepan of water to a boil. Drain the cardoons and add them to the pan. Boil until tender when pierced with a knife, about 20 to 30 minutes. Drain well and cool under running water. Pat the pieces dry.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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