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Cardoon field in Plan-les-Ouates

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

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


Text © Dana Facaros

Image by Björn S.