Recipe - Cardoons A La Barigoule

4 Ribs cardoons
4 tablespoon Extra virgin olive oil
1 md Spanish onion; in 2"
julienne
8 Cloves garlic; thinly cut or sliced up
3 Plum tomatoes; in 2"
julienne
2 Cloves
1 tablespoon Flour
1 One half cup Chicken stock
2 tablespoon Parsley; chopped
2 tablespoon Fresh basil; chopped
Salt and pepper; to taste

To prepare cardoons: trim, peel, and cut into 4 inch batons and soak in
acidulated water.

Blanch cardoons in boiling salted water for 25 to 30 minutes, or until
tender. Remove and refresh in ice cold water. In a large saute pan, heat
oil until just smoking. Add onion, cook until light golden brown, about 9
to 10 minutes. Add garlic and cook 2 minutes. Add tomatoes, cove and flour
and stir to mix well. Add stock and blanched cardoons and bring to a boil.
Lower heat and cook 15 minutes until sauce clings to cardoons. Add herbs,
check for seasoning and serve.

Yield: 4 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A19

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998