Here in Minnesota Burdock (often called Cocklebur) grow abundantly.  Most folks don't know it's very edible, as well as healthy. 

The roots, which are long and slightly carrot-like, should be scrubbed but not peeled, and blanched in acidulated water. Some say the taste is similar to artichoke.

It is high in Inulin, which helps to activate the immune system, and rich in iron. For centuries burdock has been used by apothecaries in various parts of the world for eczema, rheumatism, clearing of stones, purifying the blood, cleansing the liver, colic and numerous other ailments.

A very potent dandelion and burdock wine used to be made in Ireland, (if anyone should have a recipe for it please pass it along).

Ingredients:

• 3 eggs, beaten
• 1 tsp parsley
• 2 Tsp  Romano cheese
• 1 bunch Cardoon/Burdock root
• 1 Garlic clove
• salt/pepper

Directions:

   Clean and wash cardoon thoroughly, cut into 2″ pieces. Boil until
   tender, drain well.
 
   Put olive oil in fry pan, add 1 clove garlic and saute for a few
   minutes, remove garlic. Add cardoon and sate about 10 minutes. Mix
   eggs, parsley and cheese. Pour mixture over cardoon. Fry as an
   omelet, then flip, using a round dinner plate to brown on other side.
   Cut in wedges. Serve with crusty Italian bread

Yield: 4 Servings