If you’ve never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.
cardoons
Pheasant Meatballs and Artichoke Soup
I call this recipe thistle soup. Little pheasant meatballs in a clear pheasant broth served with artichoke hearts and cardoons. It is a lovely light dinner or lunch in springtime. And don’t worry if you don’t have cardoons, you can skip them.
Cardoon Risotto
Cardoons are an old relative of the artichoke, tasting like a mash-up of artichoke hearts, celery and endive. They can be tricky to work with, so when I found a recipe for cardoon risotto I had to try it.
Contemplating Cardoons
It is a good thing that growing cardoons is a low-maintenance endeavor. For months I have watched them sprouting like fountains in my garden, and with only fleeting thoughts I’ve pondered how to eat them. You see, cardoons require some work to prepare: You need to trim the spines, peel the fibers and boil them