To read more information on this vegetable please go to the Cardoons page.
SERVES 6 TO 8
bunches of cardoons prepared as directed in "Cardoons
Prep. & Cooking"
tablespoons of olive oil
tablespoons of your preferred vinegar or juice of 2 lemons
teaspoon of sugar (optional)
salt and pepper
Blend together olive oil, vinegar, sugar and pepper. Set aside.
Arrange the cardoons in a serving dish and taste for salt, add if needed.
Drizzle the dressing over the cardoons.
Garnish with parsley and serve at room temperature.