By the 18th century, the Quakers introduced cardoon to North America. Today, the cardoon is used extensively as both a food and a landscaping plant. With an appearance similar to celery, cardoon tastes similar to artichokes, celery and salsify. There are several uses for cardoon. The most popular way to prepare it is to cook the leaves and tender stalks together. Cardoon may also be eaten fresh and uncooked in salads.
How to Select Cardoon
Choose straight, rigid cardoon stalks with fresh leaves. Avoid pithy, woody or limp stalks. Should smell fresh, not musty.
How to Store Cardoon
Store in the refrigerator for up to 3 weeks.
Nutrition Benefits of Cardoon
Fat free, saturated fat free, cholesterol free, sodium free, and a good source of potassium, manganese, magnesium, copper, and folate