Cardo is the Italian word for cardoon, a thistle, teasel, teazle, plant of the family Compositae having edible prickly-edged leaves. It has a similar in taste and texture as artichoke .
Cardoon (Cynara cardunculus) which is also called the artichoke thistle, cardone, cardoni or cardi, is a member of the thistle family related to the globe artichoke. While the flower buds can be eaten much as the artichoke, more often the stems are eaten. It can be blanched, battered and fried. Cardo is also called gobbo.
List of books: Cardo
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