406. Cardoni in Gratella

Grilled Cardoons

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

This is not a dish to be highly recommended, but if you want to try it, please do.

After parboiling the cardoons, dry them well, leave the stalks as long as the palm of your hand, season generously with olive oil, pepper, and