The cardoon (Cynara cardunculus), also called the artichoke thistle, cardone, cardoni, carduni or cardi, is a thistle-like plant which is member of the Aster family, Asteraceae; (or archaic: Daisy family, Compositae). It is a naturally occurring variant of the same species as the Globe artichoke, and has many cultivated varieties. It is native to the Mediterranean, where it was domesticated in ancient times.
The earliest description of the cardoon comes from the fourth century BCE Greek writer Theophrastus. The cardoon was popular in Greek and Roman cuisine. Cardoons remained popular in medieval and early modern Europe, and were common in the vegetable gardens of colonial America. The fell from fashion only in the late nineteenth century.
Cardoon stalks can be covered with small, nearly invisible spines that can cause substantial pain if they become lodged in the skin. Several "spineless" cultivars have been developed to overcome this but care in handling is recommended for all types.
While the flower buds can be eaten much as the artichoke, more often the stems are eaten after being braised in cooking liquid. Battered and fried, the stems are also traditionally served at St. Joseph's altars in New Orleans.
The stalks, which look like large celery stalks, can be served steamed or braised. They have an artichoke-like flavor. Cardoons are available in the market only in the winter months.
The main root can be boiled and served cold.[1]
Cardoons are an ingredient in one of the national dishes of Spain, the Cocido Madrileno, a slow-cooking, one-pot, meat and vegetable dinner simmered in broth, cardoons are traditional in the cocidos of Madrid.
Cardoon requires a long, cool growing season (ca. 5 months) but it is frost-sensitive. It also typically requires substantial growing space per plant and hence is not much grown save where it is a regional favorite.
The cardoon is highly invasive and is able to adapt to dry climates. It has become a major weed in the pampas of Argentina and California; it is also considered a weed in Australia.
Cardoon has attracted recent attention as a possible source of biodiesel. The oil, extracted from the seeds of the cardoon, and called artichoke oil, is similar to safflower and sunflower oil in composition and use.[2]
Can be the same plant. I had it in my garden and I covered the branches for 3 weeks and then cut and ate the branches, they taste a bit bitter. Greetings to the native country of our princes Maxima ;-)
Great colors and crop. Nice about,and like the POV towards the long purple parts of the flower. The fish wore me out again last night. Not on the roof all of the time! Be well Harry, later, Stan
Great capture and very intersting image. In Sout America, particularly in Argentina, we have "cardo", a wild plant with nice flowers. The branches of the plant are edible. Congratulations: 7/7. Cheers, Salvador
Ik ben gek op artichokken, in mijn slechte tijd!!! reisde ik als halve tiener nog dwars door Spanje en vergreep mij aan deze dingen om te eten onderweg...het duurde wel úren in een steelpannetje voor de (gstolen) vrucht gaar was... Wat een geweldig mooie bloem aan het ding, maar da's het lekkerste, het hart...zover kwam ik nooit:))
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