Hide Information


Course: side dish
Total time: under 2 hours
Skill level: Moderate
Cost: Inexpensive
Yield: Makes 3 cups; serves 6 as a side dish
Hide Notes


This is a dish with very rich flavors. Serve with a simple, light fish—no sauce.


  • 3 tablespoons olive oil
  • 1 small bunch (1 1/2 pounds) cardoons, trimmed, peeled, cut into 3-inch lengths and boiled (see Notes), then sliced lengthwise into 3/4 to 1-inch strips (about 3 cups)
  • ½ cup chopped fresh parsley
  • 2 tablespoons all-purpose flour
  • 1½ cups Roasted Chicken Stock , Enriched Chicken Stock or commercial chicken broth
  • 2/3 cup Kalamata olives (4 ounces), pitted and chopped (about 6 tablespoons)
  • ¾ teaspoon anchovy paste
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper to taste


Heat the oil in a medium pan. Add the cardoons and parsley. Stir briefly over medium heat. Add the flour, tossing to coat. Stir in the chicken stock. Bring to a boil. Reduce the heat, cover and cook for 10 minutes.

Stir in the olives and anchovy paste. Cook for 1 minute, uncovered, to thicken and reduce the sauce. Add the lemon juice and salt and pepper to taste.

Hide Nutritional Information

Nutritional Information

Nutrients per serving

114kcal (6%)
95mg (9%)
11mg (19%)
24mcg RAE (1%)
0mg (0%)
634mg (26%)
1g (6%)
9g (14%)
1mg (7%)