Herb-Infused Cardoon Delight: A Savory Medley with Bay Leaf Ingredients: - 1 pound fresh cardoons, cleaned and trimmed - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup vegetable broth - 1 bay leaf - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup cherry tomatoes, halved - ½ cup grated Parmesan cheese (optional) - Fresh parsley, chopped, for garnish Instructions: 1. Prepare the cardoons by removing any tough outer strings, then chop them into 1-inch pieces. Soak them in water with a little lemon juice to prevent browning. 2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. 3. Add the minced garlic and sauté for another minute until fragrant. 4. Drain the cardoons and add them to the skillet, stirring to combine. 5. Pour in the vegetable broth, add the bay leaf, thyme, oregano, salt, and pepper. Bring to a simmer. 6. Cover and allow the cardoons to cook for about 25-30 minutes, stirring occasionally, until tender. 7. In the last 5 minutes of cooking, stir in the cherry tomatoes and allow them to soften. 8. Remove the bay leaf and taste, adjusting seasoning if necessary. 9. If desired, sprinkle grated Parmesan cheese over the top just before serving. 10. Garnish with fresh parsley and serve hot. Nutrition Value (per serving, serves 4): - Calories: 180 - Protein: 5g - Total Fat: 8g - Saturated Fat: 1g - Cholesterol: 2mg - Sodium: 400mg - Total Carbohydrates: 27g - Dietary Fiber: 7g - Sugars: 3g - Vitamin A: 12% DV - Vitamin C: 18% DV - Calcium: 8% DV - Iron: 10% DV