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cardon

cardoon

Cardoon field in Plan-les-Ouates

Cardon or cardoon or artichoke thistle, ripe in early autumn, was once an essential dish at Christmas time. The stalks (the only edible bit) are boiled then served au gratin or in a salad or fried.

Cardons à la lyonnaise are blanched then braised in butter with sauce Lyonnaise

Vegetables

Text © Dana Facaros

Image by Björn S.