The guide goes on to say: “You are likely to find cardoons in December in areas with large Italian populations, because cardoons are a traditional part of Christmas dinner, and they are in ...

While the cardoons boil, make the vinaigrette: Using a vegetable peeler, pare off the orange’s zest in wide strips, avoiding as much of the white pith as possible. Working in batches, stack the ...

Recipe included with this story: Fried Cardoons, Cardoon Sformati I got a firsthand glimpse of these very different views back in the mid-1990s, when I tried selling cardoons at the produce stand ...

Add the cardoons and simmer for 15 minutes or until tender. Drain well and cool quickly. To make the batter, mix all the ingredients, except the cardoons and the oil, in a mixing bowl.

Add the cardoon pieces to the pan. Simmer until the cardoons are tender, about 12 minutes. Test by tasting one. It’s done when it is not at all crunchy. Drain the cardoons.

A cardoon plant, which is can take hot weather, in Anne Raver's garden in Reisterstown, Md., on July 17, 2010. Clearing the beds of weeds and dead leaves can help the heartier plants get through ...

They”re a favorite in Italian households, but for some reason, many Americans are intimidated by the cardoon”s appearance and bitter flavor. So, let”s unintimidate you with three simple ...

They’re a favorite in Italian households, but for some reason, many Americans are intimidated by the cardoon’s appearance and bitter flavor. So, let’s unintimidate you with three simple ...

Cardoon and Jerusalem artichoke with bagna cauda I have eaten this dish in the snow-capped mountains above Turin; it is Italian regional cooking in its most heartfelt form.

As I leaf through my seed catalogs and daydream about planting the garden in spring, I have to make note to plant cardoons, for no other reason than to celebrate my Italian roots.