Cardoon
A broad-stemmed, fibrous vegetable related to the artichoke. The thoroughly trimmed stalks are used.
What it offers and why to use it
A broad-stemmed, fibrous vegetable related to the artichoke. The thoroughly trimmed stalks are used. Cut and boil until tender before adding to stews; add cooked canned cardoon near the end.
A broad-stemmed, fibrous vegetable related to the artichoke. The thoroughly trimmed stalks are used.
From shopping to cooking
Choose
Look for firm pale stalks; remove leaves, strings and tough edges.
Store
Refrigerate protected from drying and trim before cooking.
Prepare
Cut and boil until tender before adding to stews; add cooked canned cardoon near the end.
How to make the most of it
Good pairings
Use in the recipe quantities to complement vegetables, pulses or sauces.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with cardoon
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →
