Comments on: Thistle Love: Cardoons and Artichokes

By: maria v

maria v — Tue, 03 Jun 2008 19:12:54 +0000

we had 80 artichoke heads form our harvest this year, and i had to think of many ways to deal with them, which isnt so hard – i love them raw as well as cooked

By: hank

hank — Fri, 23 May 2008 04:48:22 +0000

I bet you are correct! Funny how things like that work out…nice risotto, incidentally.

By: Heather

Heather — Fri, 23 May 2008 02:22:16 +0000

Hi, Hank – I made a risotto with artichoke and nettle pesto. I never thought about until just now, but I bet the reason they went so well together is that they’re both prickly.

Here it is: http://voodoolily.blogspot.com/2008/05/artichoke-heart-risotto-with-nettle.html

By: Loo

Loo — Wed, 21 May 2008 03:33:58 +0000

Well the word CYNAR made me recall the odd but good bitter we once had in Portland. Its’s a bitter made from various herbs and such, artickoke being the main one.

I think you’d enjoy it!

By: hank

hank — Wed, 21 May 2008 02:27:43 +0000

Cardoons are easily grown from seed. Use a paring knife to just nick the outer layer of each seed, then soak them overnight before planting.

They are perennials and will regrow after you cut them down. They should be pretty happy up there in the Pacific Northwest…

By: Audrey

Audrey — Mon, 19 May 2008 01:14:57 +0000

After a winter of eating sunchokes to get artichoke flavor, it’s nice to think about the real thing being here. I’m thinking of growing cardoons for next year, any growing ideas would be welcome.

By: Buzzie

Buzzie — Sat, 17 May 2008 19:08:33 +0000

Yum. We use cardoons for ornamentals. I’ll have to try to prepare them. I always wondered what made the aftertaste of artichokes strangely and cleanly sweet.