Cardoon or Celery Salad

Have one pound of cardoons, remove the stringy outside coat, and cut them into inch-long pieces, then cook them the same as cardoons with half-glaze (No. 2710). When done, drain and fry them in a pan with some oil, adding one clove of garlic, salt and sweet Spanish peppers, and halt a gill of vinegar. Let boil up only once, then lay the cardoons in a salad bowl, pour the liquid over, stir well and serve.