First, I prepared the cardoons as detailed in that link. Next, I preheated the oven to 425 degrees Fahrenheit, and brushed the cardoons on both sides with olive oil on a baking sheet. I put them in the oven and roasted them for about 25 to 30 minutes. Result? Well, they were a little chewy, but they had that delicious artichoke flavor in them, along with a little caramelization from the roasting process.
You really can roast just about any vegetable!
(Image: Kathryn Hill)