Garden Harmony: Sautéed Cardoon & Crunchy Bean Sprouts Delight Ingredients: - 2 cups cardoon, trimmed and sliced into thin strips - 1 cup bean sprouts - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon fresh lemon juice - 1 teaspoon soy sauce (or tamari for gluten-free) - Salt and pepper to taste - 2 tablespoons sesame seeds, toasted - Fresh cilantro or parsley for garnish Instructions: 1. Prepare the cardoon by peeling the tough outer skin and slicing the tender inner stalks into thin strips. Soak the sliced cardoon in cold water with a splash of lemon juice for about 10 minutes to reduce bitterness, then drain. 2. In a large skillet or wok, heat olive oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. 3. Add the cardoon strips to the skillet and stir-fry for about 5-7 minutes until they start to soften but still retain a bit of crunch. 4. Toss in the bean sprouts and continue to sauté for another 2-3 minutes until they are tender yet crunchy. 5. Drizzle with soy sauce and fresh lemon juice. Season with salt and pepper to taste, stirring to combine. 6. Remove from heat and sprinkle with toasted sesame seeds and fresh cilantro or parsley for garnish. 7. Serve warm as a side dish or as a light main course. Nutrition (per serving, serves 4): - Calories: 120 - Protein: 4g - Total Fat: 6g - Saturated Fat: 1g - Carbohydrates: 14g - Dietary Fiber: 3g - Sugars: 2g - Vitamin A: 6% DV - Vitamin C: 15% DV - Calcium: 4% DV - Iron: 6% DV Enjoy your nutritious and delightful Sautéed Cardoon & Crunchy Bean Sprouts!