The Spanish love cardoons, as do other southern European and North African nationalities. This version comes from Madrid.

SERVINGS

Serves 6

INGREDIENTS

6 cardoon stalks

3 tablespoons olive oil

3 small onions, finely chopped

2 tablespoons red wine vinegar

1/2 cup white wine

1 teaspoon flour

1/2 cup chicken stock

1 clove garlic, minced

1 bay leaf

Salt and freshly ground black pepper

PREPARATION

1.    Prepare the cardoons according to the pre-paration instructions.  During their second boil, heat a large skillet over medium heat, and add the olive oil. When hot, add the onions and cook until they are translucent but not brown, 3 to 4 minutes. Add the vinegar and wine and cook over medium heat until all but about 3 tablespoons of liquid have evaporated, about 5 minutes. Add the flour and stir thoroughly until any lumps are gone.

2.    Drain and add the cardoons, stock, garlic, bay leaf, and salt and pepper to taste, and simmer, covered, for a couple of minutes, until the cardoons are tender. Take out the bay leaf and serve.