I happened to find some cardone at Vallergas Market in Napa. I've been told it tastes like artichoke hearts if properly prepared and it only comes in once a year. If I understand correctly, I need to peel it and soak it in acidified water, then simmer it? And after it simmers, I can cook with it - bake it, fry it, whatever? So, how long do I cook it and do I peel the whole thing or just pull the stringy stuff off?