Cardoons With Parmesan

• 1 bunch cardoons
• 2 tablespoons lemon juice
• 1 large clove garlic, cut in quarters
• 2 tablespoons olive oil
• 1/2 cup freshly grated Parmesan
• Salt to taste

1. Discard outer bruised stalks and cut off bottom of stalks to separate individual stalks.
2. Remove fibers (like strings of celery stalks) and leafy part.
3. Cut stalks into two-inch lengths.
4. Soak in cold water that has been acidulated with the lemon juice for 15 minutes.
5. Drain and cook in boiling (salted, if desired) water for 20 to 30 minutes, until pieces are tender.
6. Drain well.
7. Heat oil in large skillet and add garlic.
8. Saute one or two minutes.
9. Add cardoons and saute for about 10 minutes, until cardoons take on a little color.
10. Remove from heat and sprinkle with cheese.

cardoons, lemon juice, clove garlic, olive oil, freshly grated parmesan, salt

Taken from cooking.nytimes.com/recipes/1490 (may not work)