Cardoon

Cardoon is a Mediterranean vegetable closely related to the globe artichoke and grown mainly for its thick leaf stalks. Its flavour is vegetal and slightly bitter, with a hint of artichoke. Cardoon is usually prepared first, then boiled, braised, fried or cooked au gratin.

Botanical name: Cynara cardunculus
Plant family: Asteraceae
Part used: leaf stalk
Native range: Macaronesia and the Mediterranean region

Description

Cardoon is a large perennial plant with broad, grey-green leaves. Its wide, fleshy leaf stalks are the main part used in cooking. The plant belongs to the same species as the forms from which the cultivated globe artichoke developed, but with cardoon, the stalks rather than the flower heads are the focus in the kitchen.

The stalks can range from pale green to almost white. During cultivation, they are sometimes shielded from light to blanch them. This keeps them paler and makes them more tender and milder in flavour.

In the kitchen

Raw cardoon has a firm, fibrous texture and a distinctly bitter flavour. The stalks are therefore not usually used without preliminary preparation. Cleaning and pre-boiling make them softer and milder while preserving their characteristic flavour.

Cardoon pairs well with butter, olive oil, garlic, lemon, anchovies and strongly flavoured cheeses such as Parmesan. Boiled pieces can then be braised or baked with a sauce and cheese as a gratin. They can also be used in soups and stews. Boiling cardoon until tender before frying or cooking it au gratin makes its tough texture easier to manage.

Storage & preparation

Keep fresh cardoon refrigerated and protect the stalks from drying out. Ideally, use them while they are still firm. For packaged or precut cardoon, follow the storage instructions and use-by or best-before date on the label.

Before preparation, remove the leaves and trim the dry ends from the stalks. Then pull or cut away the tough outer fibres, as you would when preparing celery. Cut the stalks into pieces and, if desired, place them in water with a little lemon juice as you work to limit discolouration. Then boil the pieces until they are sufficiently tender for the next stage of preparation.