Cardone alla Romana

Ingredients

• 2 pounds (900g) cardone stalks 2 pounds (900g) cardone stalks
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Trim the cardone stalks by removing any tough outer strings and leaves. Cut the stalks into 4-inch (10cm) pieces.
2. 2.
   Fill a large pot with water and bring it to a boil. Add the cardone pieces and blanch them for 10 minutes to remove bitterness. Drain and set aside.
3. 3.
   In a separate pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. 4.
   Add the blanched cardone pieces to the pot and pour in the vegetable broth.
5. 5.
   Stir in the lemon zest, dried thyme, dried oregano, salt, and pepper.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 45 minutes to 1 hour, or until the cardone is tender.
7. 7.
   Once cooked, transfer the cardone to a serving dish. Sprinkle with grated Parmesan cheese and fresh parsley.
8. 8.
   Serve hot and enjoy the flavors of Cardone alla Romana.

Treat your ingredients with care...

• Cardone — When trimming the cardone stalks, make sure to remove any tough outer strings and leaves to ensure a tender texture after cooking.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
• Vegetable broth — Opt for a high-quality vegetable broth or make your own for the best flavor.

Tips & Tricks

• To add a touch of richness, drizzle some extra virgin olive oil over the finished dish before serving.
• For a more pronounced herbal flavor, add a sprig of fresh rosemary or a bay leaf to the braising liquid.
• If you prefer a creamier texture, you can blend a small portion of the cooked cardone with the broth before serving.
• Serve Cardone alla Romana as a side dish alongside roasted meats or grilled fish for a complete Italian meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Cardone alla Romana as a warm side dish, garnished with grated Parmesan cheese and fresh parsley. Pair it with a crusty Italian bread to soak up the flavorful broth.

Presentation advice

Arrange the cooked cardone stalks neatly on a serving platter, ensuring they are evenly coated with the aromatic broth. Sprinkle grated Parmesan cheese and fresh parsley over the top for an attractive finishing touch.