Giant Cardoon of Romagna - 4 plants - Orto Mio

Very vigorous plant, its flavor is enhanced after the first frosts. In November, whiten in a hole or wrap with black cloth for 20-30 days. Before cooking it is good practice to immerse it in water and lemon so that the ribs do not blacken. Cooked, fried, sautéed in a pan or in a pinzimonio after removing the thin outer skin.