Cardoon
Produce Type
Vegetable
Description
When these thick, silvery stalks are cooked, their flavor is a cross between artichoke, celery and salsify. A member of the thistle family. When these thick, silvery stalks are cooked, their flavor is a cross between artichoke, celery and salsify. A popular Italian vegetable. Resembles a bunch of wide, flat celery.
Selection
Look for firm, crisp stalks with silvery gray-green color.
Storage
Refrigerate in a plastic bag up to one week.
Produce Availability
The season is limited from mid-winter to early spring. Especially popular at Christmas.
Used For
Remove tough outer ribs.
Wash well.
Trim the base and tops; cut into 2 inch pieces.
Boil, braise or bake until tender (some recipes call for boiling up to 30 minutes).
Batter dip cooked cardoon, then pan-fry.
- Use in long-simmering soups and stews.
