Honeyed cardoons with pine nuts and thyme

This unusual dish will look after your immune system, cells and energy creation

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Honeyed cardoons with pine nuts and thyme recipe

Serves:

Preparation:

10 Mins

Cooking:

45 Mins

High FODMAP:

Yes

Allergens:

Nuts, Sulphur dioxide

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What are the health benefits of Honeyed cardoons with pine nuts and thyme?

This unusual dish will look after your immune system, cells and energy creation. Hank Shaw of Hunter, Angler, Gardener, Cook says of cardoons "It is the stalks you eat, which have the texture of celery but a flavour something like an echo of artichoke hearts"

Ingredients

Method

Ingredients

Black pepper to taste

225g/ ½ pound cardoons

30g/2 tablespoons honey

30ml/2 tablespoons olive oil

100g/1 medium onion

32g/¼ cup toasted pine nuts

Salt to taste

6g/1 tbsp fresh thyme

30ml/2 tablespoons white wine

More about these ingredients

Method

1) Trim the cardoons and boil them for 30-40 minutes in salty water with the juice of a lemon thrown in. This can be done up to a day ahead.

2) Slice the cardoons into 1/2 inch pieces. Slice the onion into half-moons.

3) Toast the pine nuts — watch them, as pine nuts go from toasted to burnt in a heartbeat.

4) 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 in the cardoons and stir to combine. Let this cook for a minute or two. Add the dry white wine. Turn the heat up to high and boil it furiously.

5) 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.

Honeyed cardoons with pine nuts and thyme

What are the health benefits of Honeyed cardoons with pine nuts and thyme?

Ingredients

Method

Ingredients

Method

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