Cardoon

A large stalky vegetable related to the artichoke, the cardoon is popular in France, Italy and Spain but less known or used in the UK. Cardoons can be found in markets from midwinter to early spring. Look for stalks that are firm and have a silvery grey-green colour. To prepare, remove the tough outer ribs, cut the inner ribs into 8cm (3in) slices and soak in acidulated water to prevent browning. Cardoons can be boiled, braised or baked. Pre-cooking for about 30 minutes in boiling water is suggested in many recipes. Though high in sodium, cardoons are a good source of potassium, calcium and iron. They were very popular with the Victorians and have a similar taste to globe artichokes. Raw cardoon is eaten with bagna cauda in Piedmont and boiled cardoon is delicious with cheese sauce.