![\"\"](\"https:\/\/www.artsjournal.com\/outthere\/wp\/wp-content\/uploads\/2019\/12\/IMG_4867-500x667.jpg\")
<\/figure>\n\n\n\nThe plant seemed bruised and tired, with browning ends, but I read what I had to do: it’s a thistle, an artichoke cousin, so I sheared the white, whiskery thorns off the edges, extracted its veins like a Renaissance doctor, cut away what rot I could, and sliced my surviving reward into adult pieces.<\/p>\n\n\n\n
Boiled the impersonators for a while in salted water and a spoon of flour, dredged them out, saut\u00e9ed in butter and olive oil — yes, I imagined they were old celery friends, Twilight Zone<\/em> aliens in disguise — and covered ’em in whatever broth I had, chicken today. Simmered till soft, made a soup with egg and Parmesan, Italian fashion.<\/p>\n\n\n\n Not really like artichoke, to which it is related, neither heart nor leaf-scrape. Nothing like celery, if you eat blind, though simultaneously fleshy and chewy.<\/p>\n\n\n\n Another stolen method, but recipes float in clouds and rain on me. Words that sound alike are homonyms. Foods that look alike are deceptive homo twins. A warning: be as mindful of their flavors as they are. Every result is confusion, always welcome.<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" “Did you see my cardoons?\u201d Mike pointed to a pile of leafless, longer celery. I have eaten cardoons, I remember, at an optimistic Sicilian-only restaurant in Manhattan, long- and quickly gone, and in one other place, forgotten. Never saw them in\u00a0a market before, and the produce guy, who pretends to know me, was proud. I […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[4],"tags":[606,601,21,109,609,610],"class_list":{"0":"post-16560","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-main","7":"tag-cardoon","8":"tag-celery","9":"tag-food","10":"tag-recipe","11":"tag-sicily","12":"tag-vegetable","13":"entry"},"_links":{"self":[{"href":"https:\/\/www.artsjournal.com\/outthere\/wp-json\/wp\/v2\/posts\/16560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.artsjournal.com\/outthere\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.artsjournal.com\/outthere\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.artsjournal.com\/outthere\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.artsjournal.com\/outthere\/wp-json\/wp\/v2\/comments?post=16560"}],"version-history":[{"count":5,"href":"https:\/\/www.artsjournal.com\/outthere\/wp-json\/wp\/v2\/posts\/16560\/revisions"}],"predecessor-version":[{"id":16570,"href":"https:\/\/www.artsjournal.com\/outthere\/wp-json\/wp\/v2\/posts\/16560\/revisions\/16570"}],"wp:attachment":[{"href":"https:\/\/www.artsjournal.com\/outthere\/wp-json\/wp\/v2\/media?parent=16560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.artsjournal.com\/outthere\/wp-json\/wp\/v2\/categories?post=16560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.artsjournal.com\/outthere\/wp-json\/wp\/v2\/tags?post=16560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.artsjournal.com\/outthere\/wp\/wp-content\/uploads\/2019\/12\/IMG_4868-500x500.jpg\")
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