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Cardoon & Sunchoke in Olive Oil

1 bunch cardoons (about 8 stalks)

1 lb sunchokes (aka, Jerusalem artichokes)

¼ cup vegetable oil,

¼ cup olive oil, each 1 medium onion, sliced into crescents

salt to taste

juice of ½ large lemon

½ cup Italian parsley

• Trim cardoons and slice into 2-inch pieces. Peel sunchokes and cut into 1-inch cubes.

• In a pan sweat onions in vegetable oil.

• Mix in cardoons and add enough water to cover it well. Cook cardoons on medium heat for 30 minutes with cover on.

• Add sunchokes, season with salt. Simmer an additional 20 minutes or until fork tender.

• Add parsley and ¼ cup of olive oil. Mix carefully and let the dish cool, covered.

• If desired, you may serve it with Greek egg-lemon sauce (avgolemono).

Serves six.


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