Cardoon

Flower buds can be eaten both raw and cooked and serve as an alternative to artichokes. They are slightly smaller than artichokes and are harvested before the flowers open. The buds are usually cooked, and only the base of each bract and the 'heart' are eaten. The taste is perceived by some people as milder and more pleasant than that of artichokes. Stems can be cooked and used as a substitute for celery. It is advisable to mound the stems while they grow to reduce bitterness. Blanched stems can then be cooked or incorporated into salads. In Italy, raw strips of the stems are dipped in olive oil, though they can be too bitter to eat raw. Young leaves can be eaten raw or cooked, and were once consumed as a salad by the ancient Romans, although they are somewhat bitter. The root of this plant can be cooked like parsnip and has a tender, thick, and flavorful texture. Additionally, the dried flowers can be used as a rennet substitute in making cheese from plant-based milk.