A cry for help
After I smugly explained to the farmers market blueberry lady what my cardoons -- sorry, Paul, cardoni -- were and how to cook them, I went home and cooked them à la grecque... and nearly choked on the result. Even my half-dead palate could barely handle the bitterness. I admit failure. What, short of bagna cauda, do you do with cardoon?
Lest you imagine I've lost my touch, I should mention that I also prepared a delicious variation on Colman Andrews's Llobarro al Forn (p. 129) with Halibut cheeks.