Preparing Cardoons

1. After being separated into stalks, they must be thoroughly rinsed and then trimmed of all thorns and leaves. Christopher Hirshiemer
2. The indigestible stringy fibers are then cut off with a vegetable peeler and cut into 1 1⁄2″ -2″ pieces. Christopher Hirsheimer
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. Christopher Hirsheimer