Cardoons

You will most likely find cardoons in Italian markets from winter through early spring, although they have been showing up in some big-city super-markets as well. Buy small stalks if you can; they’ll be the most tender. If only large stalks are available, peel away the outer ribs and go for the smaller ones at the center. If the cardoon is not bitter, cut it into strips and eat it raw as the Italians do—dipped in a’ fruity olive oil. But most cardoons here are not as fresh and tender as the ones in Italy and they need to be boiled in water to cover until tender. Peel the tough strings from the outside as you would celery and cut it into 3-to 4 inch lengths first.