Pan-fried cardoons recipe

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  • 1 ½ pounds cardoons
  • 2 lemons
  • Flour
  • 5 tablespoons butter
  • ¼ cup stock
  • Salt and freshly ground pepper
  • Grated parmigiano
How to Make It
  1. Trim the cardoons, eliminating the tough stems and outer leaves, and slice into long strips.
  2. In a large saucepan, mix 2 tablespoons of flour with a bit of water. Add about 8 cups of water, lemon juice and salt, and bring to a boil.
  3. Add the cardoons and cook for about 40 minutes.
  4. Drain, set aside to cool. Dredge in flour, and add to a skillet with melted butter and garlic. Cook for a couple of minutes, and add some stock. Season with salt and pepper and cook until the stock starts to reduce.
  5. Sprinkle with a generous amount of parmigiano, and serve immediately.

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