2 pounds cardoons
1/2 cup chopped black olives
1/4 cup minced parsley
2 tablespoons of capers in salt, well rinsed
3 anchovies, minced
Grated Pecorino cheese
Salt to taste
Wash and peel outer layer of cardoons, then cut them into 5 inch lengths. Cook them in boiling salted water until al dente. Drain and set aside.
Place them in an oiled casserole and top with the olive and parsley mixture. Sprinkle the cheese and bread crumbs over the top. Drizzlel the top with olive oil and bake for 20 minutes in a 350F oven.
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