2Prepare the Cardoons: Fill a large pot with water and add the juice from the Lemon and a pinch of Salt. Bring to a boil. Clean the Cardoons by removing any tough outer stalks and strings, then cut them into 5-7 cm pieces. Immediately immerse the cut Cardoons into the boiling acidulated water. Cook for 20-30 minutes, or until tender but still firm. Drain the Cardoons and set aside.
3Prepare the tomato sauce: In a medium saucepan, heat the Extra-virgin olive oil over medium heat. Add the Garlic and sauté until fragrant, about 1 minute. Pour in the San Marzano crushed tomatoes, add half of the Fresh basil, and season with Salt and Black pepper. Simmer for 15-20 minutes, allowing the sauce to thicken slightly.
