- 600 g of cardoons
- 75 ml of extra virgin olive oil
- 3 garlic cloves
- Salt and pepper to taste
Clean the cardoons. Remove the tough outer strings. Keep only the tender branches. Wash them and cook them in salted boiling water, 20 minutes approximately. Drain thoroughly and allow to cool. In a skillet, sauté the cardoons with extra virgin olive oil with chopped garlic clove.