Cardoons with Anchovies

Preparation info
  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in
Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

This is the simplest way I know to cook cardoons, but it’s very good.


  • 2 lb cardoons
  • 8 oz canned anchovy fillets (4 cans


Trim the leaves from the cardoon stalks and wipe clean without washing them. Cut the stalks into little sticks, place on a dish towel, and set aside.

Put the anchovies and olive oil in a large frying pan and heat until the anchovies blend with the oil. Add the butter, cut into small pieces, and stir into the mixture until very hot. Add the little sticks of cardoon and cook for 20 minute