Bob Terwilliger wrote:

>
> I'd recommend whatever is in season and looks best at the market to
> accompany the lasagna. In the midst of winter, I'd serve cardoons stewed
> in olive oil with garlic, lemon, and red pepper flakes, for example.
>
> Bob

Interesting. I wouldn't know a cardoon from a cardigan and I'd assume
they taste pretty similar.

gloria p