467672 Sat Dec 08 15:35:36 -0800 2007 2 31 Home Cooking 0 3191217 Does anyone have any tried and true methods/recipes for cooking these? I picked up some this morning at the Farmers' Market and need some enouragement. I've found a few recipes, most from Mario Batali, but would love to hear about your experience with them. Thanks, Liz Sat Dec 08 15:35:36 -0800 2007 12456 Euonymous 1 3191748 I made a cardoon gratin once. I think I blanched them, put in a caserole with a beschamel sauce to which I had added parmesan and baked it with bread crumbs on top. It's was delicious, kind of rich. I've also heard of people deep-frying it. Sat Dec 08 20:08:34 -0800 2007 3191217 12171 bolletje 2 3192079 My Sicilian Nana would cut them blanch them then prepare like any other cutlet eggs,crumbs (parsley,garlic,s&p etc) fry serve with lemon or better yet,lemon,garlic parsley and olive oil and never a parmiggani style dish.Blanching aside from tenderizing took out some of the bitterness . Sun Dec 09 03:43:49 -0800 2007 3191748 11065 scunge