The leafy celery-looking stalks from the cardoon plant in your box this week are in the same family as the artichoke, and you’ll likely notice a similar flavor. KMK farms put this plant in the ground for you subscribers after Heather here at AHO Headquarters tried it on her trip to Italy as a representative at the Slow Food convention last year.
Cardoons are not eaten raw, but can be braised, sauteed, boiled for soup or stew, or fried. You’ll want to cook the veggie until it is soft and tender, and this might take anywhere from 30 minutes to an hour.
When cooking your cardoons, trim off any leaves or spines and run a vegetable peeler along the outside to remove the tough fibers and spines (look out!).
Store your cardoons in a plastic bag in the fridge and use within a week.