The only catch is that they're extremely fibrous, so you need to boil them for an hour before you can do much of anything with them. Actually, in this recipe, it became a blessing in disguise, because we were able to flavor them with wine and lemon during this process before we breaded and fried them Roman-style, much like many do with artichokes.
Though pretty, cardoons can be surprisingly thorny, so wear gloves when you peel them and be sure to get rid of all the thistles. We had to pick thorns out of our hands, so you don't have to.
To learn more, read "Cardoon Network."
Roman-Style Fried CardoonsRecipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes