This simple recipe was adopted from Chez Panisse.
Put some water on high heat; when it has boiled, turn it down to a simmer and add an egg. Simmer for 15 minutes or so, until the egg is fully cooked.
Meanwhile, peel the stalks of the cardoons (the outer skin will be tough and bitter otherwise.) Boil them in salted water until they're tender, which will be about 20 minutes. When they've cooked and cooled, slice them on the diagonal into pieces a few inches long.
Make a vinaigrette with a little bit of garlic and anchovy, some lemon juice, a splash of red wine vinegar, and olive oil. Chop the hard-boiled egg.
Toss the cardoons with the vinaigrette, then sprinkle chopped hard-boiled egg on top.
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