Cardoons with almonds

Ingredients for 4 servings:

• 10 stalk(s) artichoke(s) , (vegetable artichokes, cardoons)
• Salt
• 1 lemon(s)
• 6 tbsp olive oil
• 50 g almonds, whole, peeled
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple but very tasty dish from southern France

Place water with salt and lemon juice into a large pot. Trim the tough root ends and leaves of the cardoons. Wash the stalks and peel them thinly, removing any strings. Cut the stalks into three to four centimeter long pieces and add them to the prepared pot. It is recommended to wear disposable gloves when doing this, as cardoons can leave very unsightly and long-lasting stains on fingers, especially fingernails. You also need to be careful of the cardoons’ small thorns. Cook the cardoons for about 20 minutes until al dente, remove them, and drain well. Reserve the cooking water. Heat a tablespoon of oil and toast the almonds until lightly browned. Then transfer them to a plate. Use a frying pan with high sides or a large, shallow pot. Peel the onion and garlic and cut into small cubes. Heat the remaining olive oil in the same pot and sauté the onion and garlic until translucent. Sprinkle with flour and stir in, letting it sauté briefly. Stir in the cardoons and half of the almonds. Add a quarter liter of the vegetable cooking water and simmer gently for five minutes while stirring. Season with salt and lemon juice. Sprinkle the remaining almonds on top. This vegetable is often served as an appetizer. It tastes especially good with chilled white wine and white bread.