Horti Tops® Artichoke Violet De Provence

Artichoke Violet De Provence (Cynara cardunculus)

The Artichoke’s Wild Relative

Cardoon is the artichoke’s dramatic, wild-mannered cousin. The same species produces both vegetables – artichokes are bred for their flower buds, cardoons for their thick, celery-like stems. In Italian cuisine, cardoons have been treasured for centuries.

Preparing Cardoons

Cardoon stalks require some work but are worth it:

Blanching in the garden: The plants are traditionally blanched (wrapped to exclude light) for several weeks before harvest to reduce bitterness and tenderize the stalks.

Removing strings: Like celery, cardoon stalks have fibrous strings that should be peeled away.

Preventing browning: Cut stalks oxidize quickly – keep in acidulated water until cooking.

Classic Preparations

Bagna cauda: The classic Piedmontese preparation – raw cardoons dipped into a warm anchovy and garlic butter sauce.

Gratinéed: Blanch stalks until tender, layer with béchamel and Parmesan, and bake until golden.

Fried: Dip blanched stalks in batter and fry until golden – a traditional Christmas dish in Italy.

Ornamental Value

Even if you never eat them, cardoons are spectacular ornamental plants. They grow to 2 meters tall with dramatic silver-gray foliage and stunning purple thistle flowers that bees adore.

Growing Artichoke Violet De Provence