Cardoon

Tasting like a cross between artichoke, celery, and salsify, this delicious green is very popular in France, Italy, and Spain. The cardoon resembles a giant bunch of wide, flat celery. Refrigerate in a plastic bag up to 2 weeks. To prepare, remove tough outer ribs. Cut the inner ribs into the size indicated in the recipe and soak in acidulated water to prevent browning. Cardoons can be boiled, braised, or baked. Precooking is suggested in many recipes. Though high in sodium, cardoons are a good source of potassium, calcium, and iron.

• Cardoon-Potato Gratin
• Russell's Cardoon Recipe