Tuscan cardoons in tomato sauce (gobbi al pomodoro)
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Cardoons in tomato sauce
Cardoons look like giant celery and belong to the same family as the artichoke, with a similar delicate flavor. They take patience (they need a long boil), but simmered with garlic and tomato they’re a true Tuscan winter treat, and full of potassium, calcium and iron.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 servings
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan, Vegetarian
Ingredients
- 1 kg (2¼ lb) cardoons
- 2 lemons
- 4 garlic cloves
- 300 g (10 oz) ripe tomatoes, peeled and chopped
- Olive oil, plus extra virgin olive oil to serve
- Salt
Instructions
- Remove the strings from the cardoons, as you would with celery.
- Cut them into 2 cm (¾ in) pieces and put them in a bowl of water with the juice of one lemon.
- Boil them in plenty of salted water with the other lemon, quartered, until tender. This can take around 2 hours, depending on the cardoons. Drain.
- Fry the whole garlic cloves in a generous splash of olive oil.
- Add the tomatoes and cook for a few minutes.
- Add the drained cardoons and cook for another 10 minutes.
- Serve with a drizzle of raw extra virgin olive oil at the table.
Notes
A pressure cooker cuts the boiling time to about 25 minutes.
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