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This item was last sold on : 04/28/22
Pronounced: (car-doan-ee), Cardone is a thistle-like plant which is member of the Aster family; it is often referred to as an artichoke, though it is actually distant cousin. Once harvested, the stalks should not be crisp like celery. They actually should feel heavy and moist. Resembling celery in shape, its pale, grey-green stalk has a suede-like texture. Once picked and trimmed, the few remaining leaves should also be pale, grey-green and soft. When cooked it is meaty with a bittersweet flavor.
Winter through early Spring
Cardones cannot be eaten raw. Because of their bitter aftertaste it is recommended that you soak the stalks for an hour in water with sea salt. They are great roasted or fried.
Traditionally cultivated and served in the Mediterranean regions of Europe
Recipes that include Cardoons. One is easiest, three is harder.