Braised Cardoons

An old-fashioned treatment for an old-fashioned vegetable. The chopped ham, tomato, and onion offset the bitterness of the cardoons. The dish can be prepared ahead (in fact it improves with reheating), making it a fine companion for a roast. Let the dish come to room temperature before placing in the oven with the meat or poultry. (The basic preparation is the first step of this recipe, which does not follow the same treatment as the others.)