Cardoon

Related to the globe artichoke, the cardoon has a similar flavour, and is popular in Southern Europe. It resembles a very large, long, grey-green head of celery, and the inner stems and heart can be eaten raw or cooked. Cardoon is treated in the same way as celery, sliced and used in raw salads, or boiled, braised or sautéed, and is good served plain with butter, or in a creamy or tomato sauce.