FREE: cardone

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here's a rare one :) cardone, cardi or also called cardoon-it is in the artichoke family... While the flower buds can be eaten much as the artichoke, more often the stems are eaten after being braised in cooking liquid. The flower buds of wild cardoons are still widely collected and used in southern Italy and Sicily.

Cardoon leaf stalks, which look like large celery stalks, can be served steamed or braised, and have an artichoke-like flavour. They are harvested in winter and spring, being best just before the plant flowers.[7] In the Abruzzi region of Italy, Christmas lunch is traditionally started with a soup of cardoon cooked in chicken broth with little meatballs (lamb or more rarely, beef), sometimes with the further addition of egg (which scrambles in the hot soup - called stracciatella) or fried chopped liver and heart[citation needed]. Cardoons are also an ingredient in one of the national dishes of Spain, the cocido madrileño, a slow-cooking, one-pot, meat and vegetable dinner simmered in broth.

In the USA, it is rarely found in stores, but available in farmers' markets, where it is available through May, June, and July. The main root can also be boiled and served cold.[11] The stems are also traditionally served battered and fried at St. Joseph's altars in New Orleans.