I've been eating a lot of cardoon this winter. The other night, wanting to try something new, I pondered the statement, "you can roast any vegetable!" I wondered if this was true of cardoons, so I did a little kitchen experimentation.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.