18/02/2026
SAVE this recipe for Lent 🍛
This is Cardoons in Almond Sauce — a very traditional Lenten dish from Aragón, the region of Spain where I grew up.
Cardoons are part of the artichoke family, but instead of the flower you use the stems. They’re slowly cooked until tender, then finished in a rustic sauce made from toasted almonds, garlic, parsley and olive oil, lightly thickened with a bit of flour and their own cooking broth.
It’s one of those dishes that feels very “Lent” to me, simple ingredients, but prepared with time and attention.
You can make the same recipe with artichokes, cauliflower, or even chickpeas, which is another classic variation. 🥦🫘
In a world that feels rushed and overstimulated, cooking like this becomes its own way of slowing down a bit, working with what’s in season, making something humble but deeply nourishing.
If you want the full step-by-step recipe, comment LENT and I’ll send it over.
