This is the simplest way I know to cook cardoons, but it’s very good.
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 minutes without letting them burn, shaking the pan about every 3 minutes to turn the sticks.
Taste for seasoning and serve very hot.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.