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| What You Need: |
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2 bunches cardoons
Salt
˝ pound fresh mushrooms, cleaned and sliced
1/3 cup olive oil
3 to 4 tablespoons fresh lemon juice
˝ teaspoon dried oregano
Salt, pepper to taste
2 medium-sized tomatoes, peeled and cut into wedges
2 hard-cooked eggs, shelled and quartered
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| How To Cook: |
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1. Remove tough outer and wilted stalks of cardoons, remove all leaves and strings from inner stalks and cut into 3-inch pieces.
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2. Trim hearts and cut into pieces. Drop at once into cold water with a little vinegar or lemon juice added.
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3. Cook in boiling salted water, covered, until just tender. Drain and cool.
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4. Combine with mushrooms in a serving dish. Sprinkle with oil, lemon juice, oregano, salt, and pepper.
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5. Serve garnished with tomatoes and eggs.
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