Cardoons from Path Valley Cooperative in Pennsylvania. To cook– slice (some varieties have sharp edges so take care when handling raw), bring salted water to a boil, add cardoons, return to a boil, drain.  Repeat this process until the cardoons are tender but not mushy, this usually takes 5 or 6 times.

At our last Home restaurant we made a salad with the cooked cardoons, wild capers, golden raisins, picholine olives, fresh parsley, lemon juice, olive oil, salt and pepper– and served the salad passed on a warm corncake.