Cardoons Florentine Style (Tuscany)

Vegeterian

Ingredients

Cardoons - 2 pounds

Juice of 2 lemons

Salt

Butter - 6 tbsps

Onion, thinly sliced - 1 small

Grated parmesan cheese - 2-3 tbsps

Remove the outer stalks and tough parts from the cardoons, cutting them into pieces about a foot long. Cut off the white, tender stalks, remove the strings with a knife and cut the stalks into pieces about 3 inches long. Wash these in water acidulated with the juice of 1 lemon.

Bring a pan of water flavored with the juice of the remaining lemon to a boil, salt lightly, add the cardoons and cook them slowly for at least 1 hour.

Melt the butter in a pan and saute the onion until golden brown. Drain the cardoons, reserving their liquid, add them to the pan, season with salt and cook over a low heat for about 20 minutes, moistening with 2/3 cup for the cardoon liquid. Sprinkle with parmesan cheese and serve the cardoons very hot.

Serves 6.