Recipes | Uncategorized


A plant of the same family as the artichoke or thistle, the cardoon is a flavourful vegetable. The leaves are cooked in the same way as spinach, the leaf-ribs (called ‘beet-chard’) like asparagus, and the main root is boiled and served cold, often in salads. The cardoon root is prepared by first being cooked in a white vegetable stock and then simmered in a sauce. In the United States, the cardoon is sometimes known as chard.

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