New & Now

Add This to Your List

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

I have never cooked cardoons.


This, as a standalone statement, feels slightly embarrassing, as though in having cooked my way through a healthy amount of cookbooks by now, I should have naturally run into recipes on rare, Italian, artichoke-like produce. 

This is not the case. Somewhere in the middle of those cookbooks, I missed the chapter on cardoons. Essentially a large thistle, they have an earthiness reminiscent of artichokes (and a name that summons, for me, a kind of boat rather than a vegetable). I maintain that my lack of experience with cardoons is not my fault: technically, they’re not widely available in markets where I live, and I never had an Italian nonna to braise them slowly for me, in a bath of fuity olive oil. (This is a tragedy for many reasons, first and foremost being my pasta-shaping skills. Or terrible lack thereof.)

Either way, consider them added to my list, and I hope yours too. Thanks to this article, now we’ll know what to do.


In Season: Cardoons from YumSugar