Honeyed Cardoons With Pine Nuts And Thyme Recipes
HONEYED CARDOONS WITH PINE NUTS AND THYME
The cardoons are first boiled, then sliced into small pieces and mixed with onions sauteed with fresh thyme, pine nuts, a little dry sherry and honey. It works well - so well it is one of those I-can't-stop-eating-it dishes. Make sure to use fresh thyme, good honey and to cook the cardoons enough, as they can be overly fibrous if undercooked.
Provided by Hank Shaw
Categories Side Dish
Time 1h20m
Number Of Ingredients 8
Steps:
- Trim the cardoons and boil them for 30 to 40 minutes in salty water with the juice of 2 lemons thrown in. This can be done up to a day ahead.
- Slice the cardoons into 1/2 inch pieces. Slice the onion into half-moons. Toast the pine nuts - watch them, as pine nuts go from toasted to burnt in a heartbeat.
- Heat the olive oil in a large sauté pan over medium-high heat. Sauté the onions with some salt until just beginning to brown on the edges. Add some salt. Add in the cardoons and stir to combine. Let this cook for a minute or two.
- Add the dry sherry. If you don't have dry sherry, use a dry white wine. Turn the heat up to high and boil it furiously. Add the honey and stir to combine. Add the pine nuts. Let this boil down to a glaze. Turn off the heat and toss in the thyme and add some fresh ground black pepper. Toss well to combine and serve at once.
Nutrition Facts : Calories 185 kcal, Carbohydrate 15 g, Protein 2 g, Fat 13 g, SaturatedFat 1 g, Sodium 48 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 11 g, ServingSize 1 serving
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