Ingredients:

1 kg cardoon
60 g onions, well chopped
3 garlic cloves, crushed
juice of three lemons
500 g lamd meat ( tenderloin, rump, sirloin or any......) cubed
100 g butter
800 g meat stock
salt , pepper

Directions:

Peel the cardoons well, cook them in butter, with garlic and onions, for 10 minutes.

In another pan, fry the meat in the butter, for about 10 minutes, add stock and let cook for 11/2 hour, at that time add the cardoon, lemon juice, and continue cooking for more 20 minutes ( it may take longer than an hour and half to cook the meat well)

Serve hot, along with white rice pilaf.

serves 4