Deutsch: Kardone / Español: Cardo / Português: Cardo / Français: Cardon / Italiano: Cardo

Cardoon, also known as the artichoke thistle, is a perennial plant that belongs to the same family as the artichoke. It is prized for its edible stalks, which are similar in flavor to artichoke hearts but are prepared and consumed more like celery or leek.

Description

Cardoons are known for their tall, ribbed, silvery-green stalks that can grow up to six feet high. The plant has thistle-like flowers, similar to those of the artichoke, but it is the stalks that are harvested and eaten. Cardoons require preparation to remove fibrous strings and are often blanched (covered to restrict sunlight) in the garden to reduce bitterness. The taste is slightly bitter and has an earthy, artichoke-like flavor that becomes milder when cooked.

Application Areas

Cardoons are used in various culinary preparations, particularly in Mediterranean cuisine, especially in Italy, France, and Spain:

• Braising: Often braised with broth and other vegetables, or baked in a gratin with béchamel sauce and cheese.
• Roasting: Can be roasted to enhance their natural sweetness.
• Frying: Sometimes battered and fried, served as an appetizer or side dish.

Well-Known Examples

A traditional dish featuring cardoons is the Italian "Cardi in Bagna Cauda," where cardoon stalks are dipped into a hot bath of anchovy and garlic sauce. Another example is the Spanish "Cardo con Almendras," cardoons with almonds.

Recipes

Braised Cardoon Recipe: Ingredients:

• 1 kg cardoons
• Juice of 1 lemon
• 4 cups vegetable or chicken stock
• 2 cloves garlic, minced
• 1 onion, chopped
• Olive oil
• Salt and pepper to taste
• Parmesan cheese, grated (optional)

Instructions:

1. Prepare the Cardoons: Trim the cardoon stalks and remove any leaves and thorns. Cut into 4-inch pieces and soak in water with lemon juice to prevent browning.
2. Cook the Cardoons: Drain the cardoons and boil them in salted water for about 30 minutes until tender. Drain.
3. Sauté: In a large pan, heat olive oil over medium heat. Add garlic and onion, and sauté until translucent.
4. Braise: Add the cooked cardoons to the pan, pour in the stock, and season with salt and pepper. Cover and simmer for about 15 minutes or until the flavors are well blended.
5. Serve: Serve hot, sprinkled with grated Parmesan cheese if desired.

Summary

Cardoon is a distinctive vegetable with a unique flavor reminiscent of artichokes, used in a variety of dishes that reflect the culinary traditions of the Mediterranean region. Its preparation can be labor-intensive but offers a unique taste experience that is appreciated in gourmet cooking.

--