Cardo

Raw stalk into warm oil the fillets have already dissolved into. Dip, do not dress.

Simmered in milk first, then oil. Pungent, not sharp, by the end.

The dip is mostly fat, because the stalk is mostly bitterness.

Blanched then braised. Fat is the only thing that makes it tender.

Gratinéed on top, salt and crust hiding what is underneath.

Fried crumb gives a stringy stalk something to be besides stringy.

In the blanching water or it goes grey and stays bitter.

Ground nut thickens the sauce and sweetens without sugar.

Marrow fat coats the bitter stalk and the whole thing turns silky.

Piedmont in one bowl: earth over bitterness, shaved at the table.

Herbal-bitter liqueur and a bitter stalk share a green register.