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Cardoons cooked with eggs

Course Side Dish
Cuisine Tuscan
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Author Giulia


  • 1 bunch of cardoons, about 1 kg
  • 1 clove of garlic
  • 100 g of flour
  • Extra virgin olive oil
  • 2 eggs
  • Salt
  • Black pepper


  • Rinse the cardoons, remove the stringy parts and cut into chunks. Bring a large pot of water to the boil, add a generous pinch of salt and and cook the cardoons for about 45 minutes.
  • When they are soft and they can be easily pierced with a knife, drain them well and cool them down under cold water. This will avoid them turning green.
  • Pat them dry with some kitchen paper and dust them with flour, then set them aside.
  • Chop finely the garlic and pour a few tablespoons of extra virgin olive oil in a pan: sauté briefly the garlic then add the cardoons. Brown them on each side and season with salt and pepper.
  • Beat the eggs with salt and pepper and pour them over the cardoons: stir roughly to thicken the eggs to a scrambled egg texture and serve the cardoons.
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