cardoon

• Plante du sud de l'Europe à feuilles épineuses et fleurs violettes, cultivée pour ses pétioles et racines comestibles ; ses côtes blanchies se consomment comme le céleri, et elle est proche de l'artichaut.

A southern European plant with spiny leaves and purple flowers, cultivated for its edible leafstalks and roots; the blanched stalks are eaten like celery and it is related to the artichoke.

1. Edible plantC1formalculinary

   A southern European plant with spiny leaves and purple flowers, cultivated for its edible leafstalks and roots.

   Cardon

   • The cardoon is often grown in Mediterranean gardens.
   • Its stalks are blanched and used similarly to celery.
   • The roots of the cardoon can be boiled or roasted.

2. Culinary useC1formalculinary

   The edible parts of the plant, specifically the blanched stalks and roots, which are related to artichokes.

   Cardon (usage culinaire)

   • Cardoon stalks are often prepared in stews or gratins.
   • The flavor of cardoon is similar to artichoke hearts.
   • In some cuisines, cardoon roots are used in soups.