Cardoons

Cardoons are thick, fibrous stalks that look a lot like overgrown celery but are, in fact, closely related to artichokes both botanically and culinarily. Choose cardoons that are firm and that have fresh-cut ends. Avoid dry or browned cardoons. Trim and remove as much of the fibrous exterior as possible. Cardoons are a cool vegetable that turn bitter when the weather gets too warm, so look for them in late fall and through the winter and even early spring as long as the days haven't gotten too warm yet.