Cardoons

Cardoons (Cynara cardunculus) are a thistle-like plant in the daisy family, closely related to the artichoke. The species includes several cultivated forms; in cooking the term cardoon usually refers to the edible leaf stalks, while the globe artichoke (Cynara cardunculus var. scolymus) is a related form grown for its flower buds.

Cardoon is a robust perennial native to the Mediterranean region. It is grown as an annual or short-lived perennial in many temperate gardens. Plants can reach up to about a meter or more in height and have large, spiny leaves. The edible portion consists of the thick, pale ribbed stalks of the leaves; the inner parts are tender when harvested young, whereas outer ribs may be fibrous and tough.

Cultivation requires a sunny, well-drained site and fertile soil. Cardoon tolerates a variety of climates but prefers a long growing season. Harvest typically occurs in late autumn or winter, after blanching, which protects the pale color and tenderness of the stalks. Blanching can be achieved by mounding soil around the base or shading the plants for several weeks before harvest.

Preparation and use: stalks are cleaned, trimmed, and the tough outer ribs are peeled or peeled partially. They are usually boiled or braised, then seasoned with lemon, garlic, or cheese, and may be finished with sauces such as béchamel. Cardoons feature in French, Italian, and other Mediterranean cuisines and are used in stews, gratins, and pastas.

Nutrition and notes: cardoons are low in calories and high in fiber, with minerals such as potassium and small amounts of vitamins. They contain bitter compounds and inulin, which can affect digestion and gas in some people.