Cardoon In Chive Sauce
|Cardoon||1 Bunch (100 gm)|
|Water||2 Cup (32 tbs)|
|All purpose flour||1 Tablespoon|
|Instant bouillon||1 Teaspoon (chicken-flavor)|
|Chives||1 Teaspoon, chopped|
|Parsley||1 Tablespoon, chopped|
1. Trim root and leaf ends of cardoon. Separate stalks and discard any tough outer stalks and all inner leafy stalks. With vegetable peeler, peel remaining stalks to remove strings. Rinse stalks with running cold water to remove all traces of sand. Cut each stalk crosswise into 1-inch pieces. Cut root-end pieces lengthwise in half if they are large.
2. In 4-quart saucepan over high heat, in 1 inch boiling water, heat cardoon to boiling. Reduce heat to low; cover and simmer 20 minutes or until fork-tender. Drain in colander.
3. In same saucepan over low heat, into hot butter or margarine, stir flour until blended. Gradually stir in bouillon and 3/4 cup water; cook, stirring constantly, until mixture thickens. Stir in cardoon, chives, and parsley. Heat through.