Preparing Cardoons

After being separated into stalks, they must be thoroughly rinsed and then trimmed of all thorns and leaves (1).

The indigestible stringy fibers are then cut off with a vegetable peeler (2) and cut into 1 1⁄2″ -2″ pieces.

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 (3).