Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    cardoon ribs -- trimmed, peeled,
                        cut into 4" batons -- and soaking
   1      in            acidulated water
   4      tablespoons   extra-virgin olive oil
   1      medium        spanish onion -- cut into 2"
                        -- julienne
   8                    garlic cloves -- thinly sliced
   3                    plum tomatoes -- cut into 2"
                        -- julienne
   2                    whole         cloves
   1      tablespoon    flour
   1 1/2  cups          chicken stock
   2      tablespoons   chopped parsley
   2      tablespoons   chopped fresh basil
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Blanch cardoons in boiling salted water for 25 to 30 minutes, or until tender. Remove and refresh in ice cold water. In a large sauté 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, clove 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A19)