Cardoon, often likened to a rustic and architectural artichoke plant, enchants with its tall, grandiose stature and elegant silvery-grey foliage. A member of the thistle family, this perennial vegetable showcases spineless stalks and a profusion of large, deeply lobed leaves. The fleshy stalks, cultivated for their culinary use, boast a unique flavor profile akin to a bolder, more nuanced celery with subtle artichoke notes. Best enjoyed when braised, boiled or grilled, cardoon lends itself gracefully to dishes that allow its distinctive taste to shine, such as in Italian bagna càuda or infused into creamy soups. In the hands of an adventurous cook, cardoon becomes a delightful accompaniment to hearty stews and roasts, presenting a fibrous, yet tender bite with each mouthful.