Instructions: Blanch cardoons in boiling salted water for 25 to 30 minutes, or until tender. Remove and refresh in ice cold water. In a large saute pan, heat oil until just smoking. Add onion, cook until light golden brown, about 9 to 10 minutes. Add garlic and cook 2 minutes. Add tomatoes, clove and flour and stir to mix well. Add stock and blanched cardoons and bring to a boil. Lower heat and cook 15 minutes until sauce clings to cardoons. Add herbs, check for seasoning and serve.

This recipe yields 4 servings.

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