Cardoon

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Cardoon

Cardoon in flower
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Asterales
Family: Asteraceae
Genus: Cynara
Species: C. cardunculus
Binomial name
Cynara cardunculus
L.
Cardoon, raw
Nutritional value per 100 g (3.5 oz)
Energy 20 kcal   70 kJ
Carbohydrates     4.07 g
- Dietary fiber  1.6 g  
Fat 0.1 g
Protein 0.7 g
Thiamine (Vit. B1)  0.02 mg   2%
Riboflavin (Vit. B2)  0.03 mg   2%
Niacin (Vit. B3)  0.3 mg   2%
Pantothenic acid (B5)  0.338 mg  7%
Vitamin B6  0.116 mg 9%
Folate (Vit. B9)  68 μg  17%
Vitamin C  2 mg 3%
Calcium  70 mg 7%
Iron  0.7 mg 6%
Magnesium  42 mg 11% 
Phosphorus  23 mg 3%
Potassium  400 mg   9%
Zinc  0.17 mg 2%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

The cardoon (Cynara cardunculus), also called the artichoke thistle, cardone, cardoni, carduni or cardi, is a thistle-like plant which is member of the Aster family, Asteraceae; (or archaic: Daisy family, Compositae). It is a naturally occurring variant of the same species as the Globe artichoke, and has many cultivated varieties. It is native to the Mediterranean, where it was domesticated in ancient times.

The earliest description of the cardoon comes from the fourth century BCE Greek writer Theophrastus. The cardoon was popular in Greek and Roman cuisine. Cardoons remained popular in medieval and early modern Europe, and were common in the vegetable gardens of colonial America. They fell from fashion only in the late nineteenth century. In Europe, Cardoon is still cultivated in Provence, Spain and Italy. In the Geneva region, where Huguenot refugees introduced it about 1685, the local variety Cardy is considered a culinaric specialty.

Cardoon stalks can be covered with small, nearly invisible spines that can cause substantial pain if they become lodged in the skin. Several "spineless" cultivars have been developed to overcome this but care in handling is recommended for all types.

While the flower buds can be eaten much as the artichoke, more often the stems are eaten after being braised in cooking liquid. Battered and fried, the stems are also traditionally served at St. Joseph's altars in New Orleans.

The stalks, which look like large celery stalks, can be served steamed or braised. They have an artichoke-like flavor. Cardoons are available in the market only in the winter months. In the U.S.A., it is rarely found in stores, but available in farmers' markets, where it is available through May, June, and July. The main root can also be boiled and served cold.[1] Acclaimed chef Mario Batali calls the cardoon one of his favorite vegetables and says they have a "very sexy flavor."[2]

Cardoons are used as a vegetarian source of enzymes for cheese production. In Portugal, traditional coagulation of the curd relies entirely on this vegetable rennet. This results in cheeses such as the Nisa (D.O.P.), with a peculiar earthy, herbaceous and a slightly citric flavour that bears affinitty with full-body or fortified wines.[3]

Cardoons are also an ingredient in one of the national dishes of Spain, the Cocido Madrileno, a slow-cooking, one-pot, meat and vegetable dinner simmered in broth, cardoons are traditional in the cocidos of Madrid.

Cardoon requires a long, cool growing season (ca. 5 months) but it is frost-sensitive. It also typically requires substantial growing space per plant and hence is not much grown save where it is a regional favorite.

The cardoon is highly invasive and is able to adapt to dry climates. It has become a major weed in the pampas of Argentina and California; it is also considered a weed in Australia.

Cardoon has attracted recent attention as a possible source of biodiesel. The oil, extracted from the seeds of the cardoon, and called artichoke oil, is similar to safflower and sunflower oil in composition and use.[4]

[edit] References

  1. ^ "Cardoon - General information". Michigan State University Extension. August 3, 1999. http://www.msue.msu.edu/msue/imp/mod01/01600689.html. Retrieved on 2006-11-18. 
  2. ^ "FOOD STUFF; Artichoke's Cousin Gaining Recognition". New York Times. January 1, 2003. http://query.nytimes.com/gst/fullpage.html?res=9A07E2D8143FF932A35752C0A9659C8B63. Retrieved on 2009-2-21. 
  3. ^ "The Wine Spectator, The World's 100 Best Cheeses". 2008. http://www.winespectator.com. 
  4. ^ "Plant Oils Used for Bio-diesel". BDPedia.com, the Biodiesel WWW Encyclopedia. http://www.bdpedia.com/biodiesel/plant_oils/plant_oils.html. Retrieved on 2006-11-18. 

[edit] External links

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