For a vegetable that is truly unique and flavorful, cardone (pronounced car-doan-ee), should be a lot better known. Actually, its reputation is beginning to grow, as cooks who try cardone once are usually hooked. This cousin of the artichoke, also known as cardoon (pronounced car-dune), is grown for its edible stalks, much like celery. However, cardone is not eaten raw. Traditionally cultivated and served in the Mediterranean regions of Europe, it is deep fried (often as part of a Christmas feast), sautéed, or steamed for salads. This delightful vegetable is a member of the thistle family and is also a close relative of the globe artichoke. Many consider cardone a delicacy, including the Italians and French, who have revered the plant for more than 300 years.
Cooked cardone is an Italian favorite. Ocean Mist cardone is among the finest examples of the vegetable anywhere in the world. Our growers take pride in growing cardone that is extremely tender with a robust flavor. (from Ocean Mist Farms)