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A relative of the artichoke, this vegetable is grown for its edible stalks, much like celery. The head and large leaves are removed before the stalks are shipped to food markets. It is traditionally grown and served in the Mediterranean regions of Europe, where it is sautéed, deep fried, or steamed for salads, as a side dish, or in main dishes. Similar to artichokes in taste, the cardone has a noticeable aftertaste that will be present if the stalks are not pre-soaked in salt water prior to preparation. Refrigerated fresh or cooked cardone should be stored for only a few days before being served.
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