“The cardoon (Cynara cardunculus), also called the artichoke thistle, cardone, cardoni, carduni or cardi, is a thistle-like plant in the family Asteraceae. It is the naturally occurring form of the same species as the globe artichoke, and has many cultivated varieties. It is native to the western and central Mediterranean region, where it was domesticated in ancient times.”

Kobe and I were out for our walk late yesterday and came upon our neighbor Carel cutting back his cardoons.  We stopped to chat with him and Edna, who much-loves Kobe, and Carel mentioned that cardoon stalks are edible and offered me some.  Found several recipes online.  In general, I believe that almost anything cooked up in butter and garlic or dipped in batter and fried is pretty good.  The recipe I decided to try involved sauteing the sliced, peeled stalks in butter, then baking them up in a bechamel sauce.  I had some gorgonzola so I added that.  I forgot that I was supposed to top it all off with bread crumbs.  Cardoons au bechamel avec gorgonzola just sounds better than strange-celery-like-plant in white gravy.