In late summer/early fall, it's time to blanch your cardoon to improve the flavor and soften the texture of the stems.

How do you blanch cardoon?

Fill a large heavy-bottom pot with water and bring to a boil. Add the balance of lemon juice and salt. Drain the cardoon pieces and add them to the boiling water. Boil for 15 to 20 minutes until just tender, but still a bit firm.

How do you freeze cardoons?

Drain cardoons and run under cold water to stop the cooking. Set on paper towels to dry. At this point you can place them in a ziplock quart bag to freeze or cook. We put about 15 pieces per bag to freeze, which will serve 4-5 as a side dish.