Cardoons ‘Al Bianco’
Clean and pare two or three pounds of cardoons, cut them lengthwise, and blanch them in boiling water. Then throw them into cold water to make them retain their whiteness, and dry them on a clean cloth. Cut an onion and a carrot into slices, and put them into a sauce-pan with four ounces of fresh butter, take out the carrot and onion after ten minutes and mix a tablespoonful of flour into the butter, adding some broth (or water), to prevent it burning. As soon as the broth (or water) boils, throw in the cardoons. When done, serve up hot.