What does cardoon mean?
Cardoon is a large, thistle-like plant whose edible stalks have a long history in Mediterranean cooking. Although it is closely related to the artichoke, cardoon is a separate species, and its main culinary feature is the thick, fleshy stem rather than an unopened flower bud. Its stalks are commonly braised, simmered in soups, or baked in gratins, and are sometimes pickled. The plant is native to the Mediterranean region and has also been cultivated in other areas with suitable climates. Outside specialist kitchens and gardens, the word is less common than its vegetable relative, artichoke, but it offers an interesting example of how plants can be valued for very different edible parts. Cardoon's pronounced stalk and slightly bitter flavor distinguish it from more familiar vegetables, while its relationship to the artichoke makes it especially easy to confuse in markets and recipes.
nounA large, thistle-like perennial plant of the daisy family, cultivated especially in Mediterranean regions for its edible stalks and leaves. The word can also refer to the plant's fleshy stalk when served as a vegetable.
- The thistle-like perennial plant itself, grown for its edible stalks and leaves.
- The fleshy stalk of the plant prepared and eaten as a vegetable.
"Braise the cardoon slowly with garlic and tomatoes until the stalks are tender."
"Cardoon soup is often made by simmering the stalks with aromatics and white wine."
"The gardener planted cardoon along the edge of the vegetable garden."
The plural is used when referring to individual plants or stalks, especially in gardening, cultivation, and market contexts.
"Several cardoons grew much taller than the artichokes."
The part of cardoon most people eat is the stalk, not a flower bud like an artichoke.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does cardoon come from?
The English word came through obsolete French cardon from Italian cardone. Italian cardone in turn derives from Latin cardo, meaning “thistle,” or from the related Latin family represented by carduus. Related forms include Spanish cardo and French cardère, both referring to thistles or plants in the same etymological family.
How cardoon is actually used
Cardoon is chiefly a culinary and horticultural term. It is more familiar in British usage and in the traditions of southern European, Middle Eastern, and North African cuisines than in general American usage.
Easily confused with cardoon
Cardoon and the globe artichoke are distinct species in the same genus: cardoon is mainly eaten for its stalks, whereas the globe artichoke is eaten for its immature flower bud.