This botanical specimen, possessing a rough and thorny exterior, bears a resemblance to a hybrid of celery and artichoke and is, in fact, a close relative of the latter. The portions of this plant that are suitable for consumption, namely the stalks, can be ingested in either a cooked or raw state, and have found a place in the culinary customs of France.
This passage is describing a type of plant that belongs to the thistle family and looks similar to a globe artichoke. This plant can be eaten in two different ways. First, the leaf-stalks can be blanched and cooked like celery. Second, the fleshy main root can be boiled and then served cold or used in salads. Both the leaf-stalks and the root are edible and provide a tasty vegetable option.