Stewed thistles
Instructions
Make you sweat in olive oil thinly sliced onion.
Join the already boiled cardoons halfway through the cooking.
they add a little oil, then add the diced peeled tomatoes, add salt and bring to cooking occasionally adding a little water if necessary.
Serve with chopped parsley.
Ingredients and dosing for 4 persons
- 800 g of cardoons
- == 1 large onion
- 250 g of peeled tomatoes
- 3 tablespoons of olive oil extra virgin
- Salt
- Chopped parsley