What the heck is a cardoon, you ask? It's a big celery-looking vegetable related to the artichoke, that tastes a little of both. Oh, just go to Wikipedia.
How do you cook them? They're very fibrous, so they need to be boiled first. After boiling, you could cook them in a gratin topped with breadcrumbs. Or you could bread and fry them like I did.
1. Trim any brown spots, and peel any accessible strings from the cardoons.
2. Cut into 2-3" pieces.
3. Boil for 20-30 minutes or until soft. Drain and pat dry.
4. Dip each piece in beaten egg, then in seasoned bread crumbs, pressing on the crumbs so they stick.
5. Fry in canola or vegetable oil until browned.
I served them with Caesar dressing. Marinara sauce would be equally delicious. Sriracha mayonnaise would probably be good, too.