I’m still trying to figure out what to do with the remainder of my cardoon. There’s still quite a lot there. I found the one cookbook I have that makes reference to them – Cooking Vegetables the Italian Way – and even it doesn’t actually have a recipe. It just explains what they are and that you have to drop them in acidulated water when preparing them. I guess I’m on my own. Cardoon Polenta? Cardoon Risotto? Cardoon Gelato?