Cardoons with Bagna Cauda
Yield: Serves 8
- 1 bunch cardoons
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- 8 flat anchovy fillets, finely chopped
- 2 garlic cloves, minced or pressed
- Pinch of cayenne
Instructions:1. Wash and trim the cardoons. Cut into 2-inch lengths and drop into cold acidulated water. Cover the bowl and refrigerate until serving time.
2. In a saucepan, boil the cream gently until it is reduced to 1 cup. Meanwhile, melt the butter in a separate pan and add the anchovies. Stir over medium heat until the anchovies disintegrate. Whisk in the garlic and the reduced cream. Stir in the cayenne. Place over an alcohol burner to keep warm. Drain the cardoons and pat dry. Serve immediately. If necessary, thin the sauce with additional cream.