In article >,
"Bob Terwilliger" > wrote:

> I went shopping early this morning, and was surprised to see cardoons in the
> produce case. I bought the best-looking bunch of it, and now I'm ruminating
> on ways to use it. They're similar in flavor to artichokes (no surprise
> there; they're the same species).

The one time I bought them here in northern California, they turned out
eye-crossingly bitter. What did I do wrong? (Open-ended question, I
know, but it was quite a while ago and I cannot recall how I prepared
them, but I do know I used a recipe.)

Isaac