| (Wild Cardoon)
A premium green raised in Puglia in southern Italy. It is descended from the wild cardoon, and is still called that in Italian ("Cardone selvatico"). It is actually a very interesting vegetable that has over the years become something quite different from the common cardoon. It is a wild winter vegetable that resembles celery in some ways. The flavour is like its close cousin, the artichoke, but with nuances reminiscent of celery. The leaf stems are trimmed and added to salads and doused with olive oil and vinegar. The stems are cooked au gratin baked or fried. Traditionally the stalks are first boiled 2-4 hours in milk or water and allowed to cool down and soak a day before use. The stalks are also served with Bagna Cauda, a special fondue-like dish unique to the Piedmont area. Easy to grow and fast. Hard to find outside of Italy!