Braised Cardoon

• 1 tablespoon butter, in bits
• 4 cardoon stalks, peeled, split lengthwise and washed well
• 1 cup beef broth
• Salt and freshly ground pepper

1. Preheat oven to 450 degrees.
2. Butter a 1-quart baking dish.
3. Cut cardoon crosswise into 1/2-inch pieces.
4. Place in prepared dish.
5. Add the cardoon to the boiling broth, top with butter and sprinkle with salt and pepper.
6. Cover tightly with foil and bake, alongside chicken, 20 minutes, until tender.

butter, stalks, beef broth, salt

Taken from cooking.nytimes.com/recipes/6533 (may not work)