A culinary specialty originating in the Mediterranean, cardoon is related to the globe artichoke but is cultivated for its artichoke-flavored leaf stems rather than flower buds. The plant's ribs are blanched before harvest to protect the edible, innermost stalks from light and promote tenderness. Cardoons are also grown ornamentally for their stately appearance, large purple flowers, and plumes of spiky, silvery-green leaves.
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