TechniquesPreparing Cardoons1. After being separated into stalks, they must be thoroughly rinsed and then trimmed of all thorns and leaves.2. The indigestible stringy fibers are then cut off with a vegetable peeler and cut into 1 1⁄2" -2" pieces.3. Before the chopped-up stalks are parboiled, which reduces bitterness, they are usually rubbed with lemon and set aside in acidulated water to prevent discoloration.Keep ReadingWe Should All Be Cooking with Fresh TurmericBy ROMY GILLMixed Seed Upside-Down CakeBy ALEX TESTEREHow to Trim an ArtichokeBy SAVEUR EDITORSA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXSee AllContinue to Next StoryADVERTISEMENTADAD