Cardoon looks like huge celery, but is related to artichokes. Prepare by stripping off leaves, pull off strings, and chop into small chunks. Drop into boiling water with lemon juice in it. Let it boil 5 to 20 minutes, until cooked through. It's OK if it's still crunchy.
At this point, you can cool it and make a salad or antipasto - add oil and vinegar, or saute with garlic and onions, maybe throw in another vegetable and serve with pasta, rice, or by itself as a side dish.
I tried my first tonight, cooked with pasta, and Mmmm-Mmmm. It was pretty good!
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