Cardoons with Parsley, Anchovies and Olive Sauce

• 3 tablespoons olive oil
• 1 small bunch (1 1/2 pounds) cardoons, trimmed, peeled, cut into 3-inch lengths and boiled (see Notes), then sliced lengthwise into 3/4 to 1-inch strips (about 3 cups)
• 1/2 cup chopped fresh parsley
• 2 tablespoons all-purpose flour
• 1 1/2 cups Roasted Chicken Stock , Enriched Chicken Stock or commercial chicken broth
• 2/3 cup Kalamata olives (4 ounces), pitted and chopped (about 6 tablespoons)
• 3/4 teaspoon anchovy paste
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper to taste

1. Heat the oil in a medium pan.
2. Add the cardoons and parsley.
3. Stir briefly over medium heat.
4. Add the flour, tossing to coat.
5. Stir in the chicken stock.
6. Bring to a boil.
7. Reduce the heat, cover and cook for 10 minutes.
8. Stir in the olives and anchovy paste.
9. Cook for 1 minute, uncovered, to thicken and reduce the sauce.
10. Add the lemon juice and salt and pepper to taste.

olive oil, cardoons, parsley, flour, chicken, olives, anchovy paste, lemon juice, kosher salt

Taken from www.cookstr.com/recipes/cardoons-with-parsley-anchovies-and-olive-sauce (may not work)