Fried Cardoon (Carduna) Season is Fast Approaching

     While most of you are wondering, what the heck is a Cardoon, I am telling you this is my second favorite vegetable.  My first is Broccoli Rabe.

     The Cardoon or Artichoke Thistle is a member of the Aster family.  It is native to the Mediterranean where it was domesticated in ancient times.  There are written accounts of the Cardoon in Greek and, Roman diets as far back as the 4th Century B.C..  They remained popular during the Medieval and, Modern European times and, was even recorded in the gardens of Colonial America.

     They are a thistle like plant that likes cool weather but, can easily adapt to any climate.   They grow wild in North America especially in farm and, wild fields.    They are ripe for picking in May or mid Spring in the Northeast U.S..

     The flower buds are edible but, it is the stalks that are a gastronomic fiesta.  They are very simple to prepare; simply clean the stalks, blanch in boiled water, cool, then batter (or use, flour, egg, bread crumbs technique) and, fry in hot oil.   They have a bitter flavor that resembles asparagus.   

     You can serve them as an appetizer or, as a sandwich between two fresh slices of Italian bread.  The Italians also make a Cardoon soup with tiny meatballs and, egg drop called Stracciatella.
     The Cardoon is high in Folate, Magnesium, Phosphorus, Potassium and, Fiber.