The cooked stalks may be used as celery. The uncooked stalks resemble celery in appearance except for the leaves which are more feathery, and the presence of spines on the ribs.


  • Boiled Cardoons are also know as Spanish artichokes.
  • 2 to 4 Cardoons
  • water, for blanching
  • 1 tsp salt to 1 quart of water (5 cups) for boiling
  • 2 tsp salt to 1 quart (5 cups) water and lemon juice


Pull the cardoons apart and rinse the stalks. Cut them into 2 to 2-1/2 inches in length and pull off the tough strings along the ribs with a knife.

Put the pieces into boilingsalted water and parboil them, about ten minutes. Rinse them in cold water and rub them with a rough cloth or against each other so that the strings are detached.

Put the cardoons into a boiling salted water containing lemon juice and boil until tender, about 30 to 40 minutes.
Drain the cardoons.

Serve with (creamed) butter, lemon, or hollandaise sauce.

Print this recipe

Submitted 6/13/05.
Source: Vegetable cooking of all nations
Submitted By: tc c