Cardoons A La Barigoule

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

Preparation / Directions:

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)

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