Braised celery

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“Inspired by memories of seeing rows of cardoon, a cousin of the artichoke, growing on the side of the road in Tuscany, I wrote this recipe using vegetable we all have access to – celery. In Italy, the cardoon is cooked using the method below.”– Abigail Donnelly

Ingredients

1 bunch celery, with leaves
2 T olive oil
2 cups chicken stock
¼ cup lemon juice
salt, to taste
8 anchovies, for serving

Cooking Instructions

1. Chop the celery into large chunks and heat the oil in a pan.

2. Add the celery and its leaves and sauté gently for 5 minutes. Add the stock and simmer until the celery is soft. Add the lemon juice, season to taste and serve topped with the anchovies.

Cook's note: Braised celery is especially delicious served alongside fish or chicken. Reserve the cooking liquid and chill until needed – warm it up later as a delicious hot drink to sip slowly.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom