cardoon

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  • noun

Synonyms for cardoon

southern European plant having spiny leaves and purple flowers cultivated for its edible leafstalks and roots

only parts eaten are roots and especially stalks (blanched and used as celery)

References in periodicals archive ?
Using the back of a wooden spoon, mash the cardoons to form a paste.
Cardoon season is shifting into gear in Geneva--December is when the 'Reserve your fresh cardoons for the holidays
Cardoons are sadly ignored these days, except by a shrinking number of cooks who know how to deal with them.
RELATED ARTICLE: Rib-Eye Steak with Crispy Cardoons (Serves 4)
ingredients For the fregola: 2 tablespoons extra virgin olive oil 1/4 teaspoon crushed red chili pepper 1 clove garlic, peeled, seeded and minced 3 plum tomatoes, peeled, seeded and diced 1/2 cup dry white wine 2 cups lobster stock 6 artichoke bottoms, blanched in acidulated water 2 ribs of cardoons *, cut into 3 pieces each, blanched in acidulated water 4 ounces unsalted butter 1/2 cup cooked fregola ** 3 1 1/2-pound lobsters, steamed, shelled, and cut into a large dice 2 teaspoons drained capers 1 head puntarelle *** 1/4 bunch basil, julienned 1/4 bunch parsley, julienned Salt and pepper to taste For the garnish: Parsley sprigs * Cardoons, though similar in appearance to celery, have a flavor similar to salsify.
Total quantity or scope: PURCHASE 16 pontoons floating landing craft in Letea, Periprava Sfistofca and cardoons
Believed to be a descendent of the ancient Roman preserved fish sauce Garum, it is served just warm with raw vegetables (traditionally cardoons, onions, celery and other hearty autumnal veg) and is similar to aoli in many ways.
Braised cardoons with bagna cauda, a piquant sauce made from anchovies, garlic and cream, was followed by rabbit with sweet peppers, beef braised in Barbera wine or tender, rare veal.
Some of the ingredients he likes to color his menu with in the monotonous gray of winter include white truffles, passion fruit, persimmons, cardoons and pomegranates.
Hugh, right, cooks and tastes the abundant produce, from root vegetables and game to fruits from the orchard, and from peppers to cardoons (a kind of edible thistle).
The Romans had a higher regard for vegetables such as lettuce, beet, asparagus and cabbage, often combining them with luxury foods such as asphodel, cardoons (thistle), shellfish, silphium (giant fennel), asaphoetida (both a flavour and a drug), spices (cumin, pepper) and herbs (basil, mint).
But what about Stinking Bishop, fried elvers with bacon, cardoons, smoked salt, lemon cheese or cock on a stick?