Cardoon is an artichoke thistle.  It has become an extremely important medicinal herb in recent years following the discovery of cynarin.

The cardoon is related to the Globe artichoke.

Cardoons are recognized as a good source of potassium, calcium and iron. Artichoke oil, which is similar to sunflower or safflower oil, can be extracted from the seeds.

Cardoons can be baked, braised or boiled, and it’s often a good idea to blanch them for up to 30 minutes before using them. Watch-out! Beware of sneaky thistles that may be lurking on the outer stalks — (it’s best to peel the outside a bit.)

Cardoons are excellent fried! Try them simmered in broth, or added to a stew. If you’re a cheesemaker, the purple stamens of the cardoon flower can be used to make vegetarian rennet!

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Good Companion Plants for Artichokes

📚 Artichoke Grow Guide