[h1]Cooking Term[/h1]
Cardoon Root: A thistle celery stalky appearing light green vegetable is a relative to the artichoke. This tall, large stalk, with a thick skin, which requires peeling grows in abundance in Navarra, the Iberian Peninsula close to the French border in the Pyrenee Mountains. It is called Cardo in Spanish and it is prepared in thick soups with almonds, garlic, lemon and olive oil throughout the Basque Country and La Rioja, Spain. Its´ growing season however, it very short, December through February.