Cardoon

Unlike its famous relative the artichoke, the cardoon is not highly regarded in the UK. In France, Spain and Italy, however, this giant vegetable is prized for its delicate flavour, similar to artichokes or celery but more muted. It is shaped like a celery head, too, with thick, white stalks and leafy tops. When buying, try to avoid hollow stalks, as these will be dry and tough. Cardoons keep well in the fridge for several days. To prepare, trim off the leaves and any spikes, then pull off the strings, as for celery, and peel off the inner white skin. Cut the stalks into short lengths and put into water acidulated with lemon juice to prevent browning.