Cardoons with Garlic Butter and Parmesan

These tender, juicy garlic-infused cardoons pair deliciously with everything from an elegant leg of lamb to pan-seared pork chops or chicken for a weeknight meal.

• Kosher salt
• 1 medium bunch cardoons (about 1-1/2 lb.)  
• 2 Tbs. unsalted butter
• 2 medium cloves garlic, smashed and peeled  
• Pinch crushed red pepper flakes 
• 3 Tbs. finely grated Parmigiano-Reggiano 
• Freshly ground black pepper 

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, prepare the cardoons: Cut the base off the bunch to separate it into stalks, and discard any tough outer stalks or narrow leafy stalks from the center. With a paring knife, shave the stringy outer layer off each stalk. Cut the trimmed stalks crosswise into 1-inch pieces. 

Cook the cardoons in the boiling water until tender, about 12 minutes. Drain well. (The cardoons can be prepared to this point up to 4 hours ahead.) 

In a 10-inch skillet, melt the butter over medium-low heat. Add the garlic and cook over medium heat, pressing the cloves with a fork, until just beginning to color, about 2 minutes. Remove the garlic with the fork and discard. 

Add the pepper flakes to the butter, wait about 15 seconds, and then add the cardoons. Cook, tossing, until heated through, about 1 minute. Toss with the Parmigiano, season to taste with salt and pepper, and serve.