Fill a large pot with water and squeeze two lemons into the pot. Bring to a boil.

Fill a large bowl with cool water and squeeze two lemons into the bowl. You can toss the spent lemons into the pot of water.

Dirt gathers at the cardoon’s base, which you should cut off; wash or wipe stalks.

Steel yourself for potential small bugs, which won’t kill you. Arm yourself with a sharp paring knife and a vegetable peeler.

Cut off the leaves. Sadly, these are too bitter to eat.

Now tackle the ribs, which are edible, removing strings, spikes, and any bits that don’t look edible. I find using both paring knife and vegetable peeler the best method.

Cut into small pieces.Cardoons oxidize quickly, so rub the pieces with lemon before tossing into your bowl of water.

Once the whole bunch is trimmed, add it to the pot of water. Add a generous tablespoon salt, then cook cardoons until tender, about 25 minutes. Drain well. They’ll hold this way a few days.

From this point, cardoons may be eaten as it, in salads, soups, or dips. North Africans add them to couscous; Jennifer McLagan gives a recipe for Cardoon Beef Tagine. I made a gratin with potatoes, next.