Mercado San Anton, when the clams we ordered were "not very well"
looks like a massive celery. However, unlike celery, here you only eat the heart. I don't know why this appeals so much to me, but it does. Unai cooked it for me at home, with some other vegetables and I enjoyed it so much that I would like to share the recipe with you - this dish hails from the Basque Country, same as Unai. You can use it with any vegetables you like, especially artichoke - cardoon's relative. Cook the cardoon in water for about 15min. Fry the garlic and onion in oil until they are translucent, then add flour. Mix this while frying until it all turns brown. Now add a bit of water from the cardoon - about a ladle-full - and keep stirring and frying for another 8-10mins. Add the cardoon to the sauce, along with any other vegetables that take your fancy and the boiled eggs. Season and serve like this
1 tablespoon flour
Salt and pepper