I'm making a dinner next week that's going to have a few Asian flavored preparations of western winter vegetables. So far, I've got a parsnip mash with soy, maple, & black vinegar and Namu restaurant's Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes.
There are some excellent looking cardoons at the local market, and I was wondering if they'd lend themselves to any fusiony preparations. Nothing comes to mind--- the only way I've eaten cardoons before is in a gratin or deep fried and sprinkled with lemon juice & parmesan. Any ideas? I'd rather not serve them than force a square peg into a round hole, but if there were good sounding suggestions, I could imagine it being very rewarding to eat them in a new way.