Cardoon

Cardoon

Cardoon is a vegetable plant closely related to the artichoke. The thick stems in particular are eaten. These have a fibrous structure and are often bleached (covered during growth) to make them more tender and less bitter.

The taste of cardoon is slightly bitter and reminiscent of artichoke with a subtle celery-like undertone. It is usually boiled, stewed or used in casseroles and is traditionally popular in Mediterranean cuisine, especially in Italy, France and Spain.