Food

Food Information

Vegetables

CARDOON

Cardoon, also called cardoni, is native to southern Europe and NorthAfrica. Although it is related to the artichoke, it looks more like a verylarge, slightly "horned," coarse bunch of celery. It is oftentwo feet in length and isn't very attractive. However, it is highly prizedby southern Italians and Sicilians.

The limited amount of cardoon grown in the United States is produced inCalifornia. The peak of season is in the fall and winter months. The coarseouter ribs are tough and stringy and are usually discarded. The inner stalksand the heart are tender when boiled (they are usually fried after theyare boiled). Like its cousin the artichoke, the cardoon tends to discolorand blacken when cooked in aluminum utensils. Vinegar or lemon juice willretard or eliminate this discoloration.

WHEN TO BUY: Supplies limited and erratic; available late fall through winter
WHAT TO LOOK FOR: Firm, erect stalks
HOW TO STORE: Requires refrigeration


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