The thistle (Cinara cardunculus) is a winter vegetable shaped like celery, but belonging to the same family of the artichoke. The edible part of the cardoon is the shank, which has a taste similar to that of the artichoke, with nuances that are vaguely reminiscent of celery. The thistle is a vegetable hard to cultivate. In fact, its stems are quite hard and slightly bitter taste, to limit the bitter must be grown as much as possible in the absence of light, which also makes them more candid; and must suffer the effect of the late autumn frost, which make them more tender. The stems should be white and compact and does not have traces of green, otherwise it will be tough and bitter. The thistles that tend to open no longer very fresh, better to choose plants from the light-colored, heavy and closed, with no stains, with crispy ribs and wide.
Nutritional product values according to the Italian Institute for Food and Nutrition
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