Cardoons are a traditional Mediterranean vegetable with a mild artichoke-like flavour, tender texture and distinctive rustic character.

Closely related to the artichoke, cardoons are prized in Italian cooking for their delicate bitterness and ability to absorb flavour. They are typically trimmed, blanched and cooked slowly until tender, then served gratinated, fried, braised or added to soups, stews and seasonal vegetable dishes.

A beautiful fresh produce ingredient for restaurants, delis and authentic Italian winter cooking.

Serving suggestion:

Trim the ribs, remove any tough strings and blanch before cooking. Serve gratinated with cheese, fried in batter, braised with olive oil and herbs, or added to soups, stews and vegetable plates.