Braised Cardoon and Cauliflower Medley: A Savory Vegetable Delight Ingredients: - 1 lb cardoon, trimmed and cut into 2-inch pieces - 1 head of cauliflower, cut into florets - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 tablespoon lemon juice - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Instructions: 1. Prepare the cardoon: Fill a large bowl with water and add the juice of one lemon. This will prevent the cardoon from browning. Trim and slice the cardoon, then place the pieces in the lemon water for about 10 minutes. 2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant. 3. Drain the cardoon and add it to the pot. Sauté for about 5 minutes, stirring occasionally. 4. Add the cauliflower florets to the pot, followed by the vegetable broth, thyme, oregano, salt, and pepper. Bring the mixture to a gentle simmer. 5. Cover and reduce the heat to low. Allow the vegetables to braise for about 25-30 minutes or until they are tender, stirring occasionally. If the mixture seems too dry, add a bit more vegetable broth as needed. 6. Once the vegetables are tender, stir in the lemon juice and adjust seasoning if necessary. 7. Serve hot, garnished with fresh chopped parsley. Enjoy this savory vegetable delight as a main dish or a side. Nutrition Value (per serving, serves 4): - Calories: 120 - Protein: 3g - Fat: 6g - Carbohydrates: 15g - Dietary Fiber: 5g - Sugars: 3g - Calcium: 80mg - Iron: 1.5mg - Vitamin C: 70mg This Boston-style dish, packed with nutrients and flavors, is ideal for a healthy meal option. Enjoy!