Cardoons A La Barigoule

Cardoons A La Barigoule

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

4	piece	cardoon ribs -- trimmed, peeled,
4	tablespoons	extra-virgin olive oil
1	medium	spanish onion -- cut into 2 inch julienne
8	cloves	garlic -- thinly sliced
3	medium	plum tomatoes -- cut into 2 inch julienne
2	whole	cloves
1	tablespoon	flour
1 1/2	cups	chicken stock
2	tablespoons	chopped parsley
2	tablespoons	chopped fresh basil
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste

Preparation:

Blanch cardoons in boiling salted water for 25 to 30 minutes, or until tender. Remove and refresh in ice cold water. In a large sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A19)