Zuppa di Cardi alla Piemontese

Prepare the cardoons: remove the tough outer stalks and stringy fibers with a vegetable peeler. Cut the cardoons into 3-4 cm pieces. Immediately immerse the cardoons in a bowl of cold water acidulated with the juice of the lemon to prevent discoloration.

Bring a large pot of salted water to a boil. Add the prepared cardoons and blanch for 10-15 minutes until slightly tender but still firm. Drain the cardoons and set aside.

Finely dice the white onion and mince the garlic cloves.