Saturday, December 26, 2009


My long-awaited carduna article is now online. Now I understand that most of you can't get too excited about something that tastes kind of like an artichoke stem but has a tough stalk and doesn't even grow in most places. It's esoteric, I know. But in most of Sicily, and also in Calabria and other parts of Italy - as well as Spain - cardoon stalks make their annual debut in December, to great applause from those of us who love this most Mediterranean of vegetables. Outside the Med it's a gourmet thing, and I won't be surprised if someday it becomes the next arugula. Time will tell.


Anonymous said...

You can find a type of thistle similar to this in parts of the US and Canada. It's edible but the stalks are thinner.

Anonymous said...

Interesting article. My Sicilian grandmother used to make carduna from a wild American thistle called bird-ox. Back in 1998 I visited Sicily for the first time and finally tasted the real thing. It was fantastic!