Cynara cardunculus
Perennials, Vegetables
With the look of a giant artichoke—they’re related—thisMediterranean native (Cynaracardunculus) is grown for edible leafstalks rather than flower buds, or as an ornamental. It reaches 5–8 ft. tall and 4–6 ft. wide, attaining maximum size in the Pacific Northwest, with coarse, spiny, gray-green leaves up to 1 1/2 ft. long. In summer, stems produce purple, thistle-likeblossoms up to 3 in. across. They can be cut and dried for arrangements. Cardoon’sperennial roots can handle 5°F (–15°C) if mulched. The plant can naturalize in mild-winterclimates.
For climate, soil, and other requirements, see Artichoke.
To prepare leaves for harvest, blanch them by gathering them together, tying them up, and wrapping with paper to exclude light in late summer to early fall, 4 to 5 weeks before harvesting. This removes bitterness and makes stems more tender.
To cook cardoon, cut heavy leaf midribs into 3–4-in. lengths, parboil until tender, then sauté; or serve boiled with butter or a sauce.
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