This wonderful, simple recipe is similar to one for artichoke hearts that the Romans enjoyed two thousand years ago. Hail Caesar!
2 tbs. olive oil
4 cloves of garlic, crushed
2 cups peeled, sliced immature (soft, flexible) burdock flower stalks (cardunes), parboiled in water 1 minute and drained; or 2 cups artichoke hearts, sliced
2 tsp. oregano
1/4 tsp. Vege-sal or salt, or to taste
1/4 tsp. black pepper, or to taste
3/4 cups stock or water
1 tbs. wineberry wine or red wine
1. Sauté the garlic and burdock stalks in the olive oil 5 minutes.
2. Add the remaining ingredients and cook over medium heat, uncovered, stirring often, until all the liquid is absorbed or evaporated, about 5-10 minutes.