11 Spring Vegetables You Should Be Eating Now
This ancient Mediterranean vegetable is related to the artichoke, but its flavor is in the edible, leafy stem rather than oversize buds. The celery-like stems were popular in ancient Rome, Greece, and Persia and common in colonial America. The cardoon has fallen out of fashion since, but this high-yield vegetable is easy to cultivate, so it's likely to be inexpensive at the local market if available. Cardoons are delicious braised with white wine, sautéed with garlic, or fried and served with tomato sauce. Food & Wine has a recipe for golden fried cardoon.