Cooking with Cardoon, also pronounced and spelled (cardoni), is related to the artichoke, though looks more like hard celery with tough outer skin When cooked cardoon, are slightly crunchy and nutty in flavor.. Grown infrequently, though available in Florida for at least two weeks in October, it is of Spanish or Italian origin,originally harvested in the Mediterranean. More commonly found and consumed, than ever before, in the states, eaten in stews,or alone as a side dish, as our World becomes more culturally diverse.
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Cardoon a Seasonal, Yet Tasty Vegetable Grown and Originating Along the Mediterranean
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