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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is the traditional French way of preparing cardoons, always eaten at Christmas time. I know you may find it difficult to get bone marrow, but this book is about obsessions and passions, and this recipe is here because I like cardoons with bone marrow. I would suggest that you go out and persevere until you find some. It is worth making the dish.