Cardoon Culinary Guide: How to Cook With Cardoons

Cardoons (Cynara cardunculus) are an herbaceous perennial plant and member of the thistle family, related to sunflowers and the globe artichoke. Cardoons are native to the Mediterranean but cultivated worldwide for their edible leaf stalks, which resemble thick celery stalks with large, prickly leaves. In Argentina, California, and Australia, the cardoon plant is considered invasive.

You can find fresh cardoon stalks in many farmers’ markets come wintertime. They’re also available preserved in brine year-round. Cardoons are particularly popular in North Africa and Southern Europe; in Italy, you’ll find cardone, as they’re known, served as an appetizer with bagna càuda, fried in bread crumbs for a crunchy side dish, or made into cardoon soup. Cardoons are a common addition to couscous tagines in North Africa, where they also get glazed in honey. In Spain and Portugal, the pistils of the cardoon flower get used as a vegetarian rennet in the production of some cheeses.

Like their botanical relatives, cardoons have an earthy, mild sweetness. Their flavor is similar to that of artichoke hearts, celery root, or sunchokes. They retain a juicy, crisp bite when steamed, sautéed, or braised in stews and soups and turn velvety-soft in baked dishes like gratin.

Like the cardoon, the artichoke is a cultivated, edible thistle formally known as a globe artichoke or French artichoke. The primary difference between cardoons and artichokes is which part of the plant is typically eaten. While the small, spiny cardoon blossom is technically edible, cardoon stalks are culinary delicacies. Artichokes, on the other hand, get harvested for their spiky, edible flower buds, picked pre-bloom and grilled, steamed, or fried until tender. Traditionally, you dunk artichoke leaves in melted butter, or marinate the soft, meaty artichoke hearts in olive oil and herbs. In most recipes, you can use cardoon stems in place of artichoke hearts.

Cardoons, like all thistles, require a little extra preparation before consuming.

1. 1. Trim and peel each stalk. Put on a pair of gloves, then remove any leaves. Trim each end, then shave off the fibrous, stringy outer layer using a paring knife or vegetable peeler.
   
2. 2. Slice the cleaned cardoon stalks into smaller pieces. Slice the cardoon stalks crosswise into one- or two-inch pieces. To prevent browning while preparing the rest of a meal, place the cardoon pieces in a bowl of cool water mixed with one tablespoon of lemon juice.
3. 3. Bring a large pot of water to a boil. Blanching tenderizes cardoons and is a common starting place for many recipes. Add cut cardoons (and their lemon water) to the pot and blanch for fifteen minutes, until tender but still crunchy. Drain and transfer to an ice bath.
4. 4. Pickle, sauté, fry, or add to your favorite pasta or stew. The cardoons are now ready to add to your recipe of choice.