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Sides | Vegetarian

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:
4
Preparation:
10 Mins
Cooking:
45 Mins
High FODMAP:
Yes
Allergens:
Nuts, Sulphur dioxide
Check Your Own Recipe

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 nutritional information
Black pepper to taste
225g/ ½ pound cardoons nutritional information
225g/ ½ pound cardoons
30g/2 tablespoons honey nutritional information
30g/2 tablespoons honey
30ml/2 tablespoons olive oil nutritional information
30ml/2 tablespoons olive oil
100g/1 medium onion nutritional information
100g/1 medium onion
32g/¼ cup toasted pine nuts nutritional information
32g/¼ cup toasted pine nuts
Salt to taste nutritional information
Salt to taste
6g/1 tbsp fresh thyme nutritional information
6g/1 tbsp fresh thyme
30ml/2 tablespoons white wine nutritional information
30ml/2 tablespoons white wine
More about these ingredients

Method

Simply follow our simply laid out recipe:

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.

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