Cardoon

Name: Cardoon (Cynara cardunculus) — a large, thistle-like plant with silvery, spiny leaves, grown for its thick, celery-like stalks, which are eaten cooked. It is the wild ancestor and a close relative of the globe artichoke.

Description

Cardoon is native to the Mediterranean, and has been eaten since ancient Greek and Roman times. It is popular in Italy, Spain, France and North Africa, particularly in the north-west of Italy, where it is cooked in winter dishes, such as bagna cauda, and in Spain, where it is a Christmas dish in Navarra.

The stalks are bitter, and are traditionally blanched by tying them up and covering them with earth or paper, which keeps them pale and tender. They taste like a mild artichoke with a hint of celery and salsify, and need long cooking.

Main nutrition value

Cardoons are a source of fibre, including inulin, potassium, magnesium and antioxidants such as cynarin, and are low in calories.

How best to be consumed

Cardoon stalks need trimming and long, slow cooking.

1. Strip off the spiny edges and stringy fibres, cut into lengths, and drop into acidulated water to prevent browning.
2. Boil or braise for 30 to 60 minutes until tender.
3. Bake in a gratin with cream and cheese, or fry in batter.
4. Add to soups and stews, as in Spanish and Italian cooking.
5. Wear gloves, since the spines and sap can irritate.

Overconsumption could cause…

Cardoon is safe when cooked, with a few points to know.

1. Gas and bloating from inulin, particularly in people with IBS.
2. Allergic reactions in people allergic to daisy-family plants.
3. Possible gallbladder effects from stimulating bile flow, so people with gallstones should check with a doctor.
4. Bitterness and a stringy texture if not properly trimmed and cooked.

GroupsStem and Shoot VegetablesDaisy family (Asteraceae)Low fatRich in folateFresh

Related foodsArtichokeCeleryAlfalfa SproutsFennelBamboo ShootsAsparagus

Wikipedia — Cardoon, used for origin, naming and history: https://en.wikipedia.org/wiki/Cardoon