Spicy Cardoon Medley: A Pepper-Packed Delight Ingredients: - 1 pound cardoons, peeled and cut into 1-inch pieces - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 2 jalapeño peppers, chopped (adjust for spice level) - 1 medium onion, chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/2 teaspoon cayenne pepper (optional) - Salt and pepper, to taste - 1 tablespoon lemon juice - Fresh cilantro or parsley, for garnish Instructions: 1. Prepare the cardoons: Fill a large bowl with water and add the juice of half a lemon to prevent browning. Peel the cardoons to remove the tough outer layer. Cut them into 1-inch pieces and submerge them in the lemon water. 2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. 3. Add the minced garlic and jalapeños, cooking for an additional 2 minutes until fragrant. 4. Drain the cardoons and add them to the skillet along with the sliced bell peppers. Cook for about 10-12 minutes, stirring occasionally until they are tender. 5. Sprinkle in the smoked paprika, cumin, cayenne pepper (if using), salt, and pepper. Stir to coat the vegetables evenly with the spices. 6. Sauté for another 2-3 minutes, allowing the flavors to meld together. 7. Remove from heat, drizzle with lemon juice, and garnish with fresh cilantro or parsley before serving. Nutrition Value (per serving, serves 4): - Calories: 150 - Protein: 3g - Carbohydrates: 22g - Dietary Fiber: 6g - Sugars: 4g - Fat: 7g - Saturated Fat: 1g - Sodium: 150mg - Vitamin A: 50% DV - Vitamin C: 120% DV - Calcium: 8% DV - Iron: 6% DV Enjoy this colorful, spicy cardoon medley as a flavorful side dish or a main vegetarian delight!