Cardoon is a striking architectural plant and a gourmet vegetable, a close relative of the artichoke. It is the thick, fleshy leaf stalks (petioles) that are eaten, not the flower. They have a flavor that is similar to an artichoke heart but more intense and slightly more bitter. Cardoons must be blanched and cooked to become tender. They are a delicacy in Italian and French cuisine, often braised, battered and fried, or used in gratins. We supply large, well-blanched stalks.