- Cardoons (see below for amounts)
- Olive oil
- Red Hot Pepper
- Chopped Tomato
Wash the cardoons, strip away the fibers, and chop them into 2-inch lengths. Boil them until close to fork tender in lightly salted water (add in wather one table spoon of flour). In the meantime, mince two cloves of garlic and sausages. When the cardoons are done, drain them, and then finish cooking them in a skillet with the 1/4 cup olive oil,garlic, sausages,rosemary, and salt and red hot pepper to taste.