Marsh Thistle with Butter and Parmesan

Name: Marsh Thistle with Butter and Parmesan (Cardone al Burro e Parmigiano)
Cuisine: Italian
Ingredients: 600 g (1 lb 5 oz) marsh thistle stems, prepared; 55 g (2 oz) unsalted butter, melted; 55 g (2 oz) Parmesan cheese, freshly grated; salt to taste

Cardone al Burro e Parmigiano

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

Serve this dish on its own, as a starter perhaps, or as a vegetable accompaniment.

Ingredients

600 g (1 lb 5 oz) marsh thistle stems, prepared
55

Europe
Italy
Side dish
Starter
Vegetarian
Gluten-free

Method

Put the spears into boiling salted water and cook for 5-6 minutes. Drain and place on a hot plate. Pour the melted butter over the top, and sprinkle with the Parmesan.