Cardoon

The cardoon, also called the artichoke (or edible) thistle, is a relation of the globe artichoke. However, unlike its relation, it is grown for its silvery green stalk rather than for its bud heads.

The flat stalks are earthed up whilst they grow in order to blanch them; this also gives them a delicate texture and delicious flavour. Their taste resembles that of celery, salsify and artichoke, but with a slightly more bitter tang. This bitter aftertaste can be reduced by soaking the stems in salted water before cooking.

Cardoons are particularly popular in France and Italy, where they are sautéed, deep fried, baked or steamed and used in main dishes, salads or as a side dish. They are excellent when served with a béchamel or cheese sauce or simply eaten with melted butter.