Artichoke & Cardoon

Gobbo Di Nizzia Cardoon

A rare cardoon from Italy, its broad white stalks are eaten fried, sauteed, pickled and in soups. Italians eat it raw, dipped in olive oil. The root is also edible, tasty, and can be used like parsnips. The plant is similar in culture and appearance to artichokes. Cardoons have been popular in Europe since ancient Rome. Beautiful ornamental plants.

 

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