-
November to February),
cardoons are a
staple of the
Christmas dinner in
Navarre and the
surrounding regions; for the same reason,
cardoons are
often sold as...
- co****,
barely edible form.
Another variety of the same
species is the
cardoon, a
perennial plant native to the
Mediterranean region. Both wild forms...
- Stafidota,
cookies with a
stuffing based on
raisins Kolokythoanthoi Raw
cardoons Kolokythopita Marathopita Mizithropita,
mizithra sandwich Sykoti Savore...
- l****, asparagus, radishes, turnips, parsnips, beets,
green peas, chard,
cardoons, olives, and cu****ber. However, some
foods now
considered characteristic...
-
better known species in this
genus include:
Cynara cardunculus is the
cardoon,
artichoke thistle, or wild artichoke. The
stems of
cultivated varieties...
- with diavolillo, a
strong chili pepper sauce Zuppa di cardi, a soup of
cardoons, tomatoes, onions, pancetta,
olive oil
Zuppa di ortiche, a soup of nettle...
- the
Mediterranean uses
enzymes from
thistle or
Cynara (artichokes and
cardoons).
Phytic acid,
derived from
unfermented soybeans, or fermentation-produced...
-
rhubarb (Rheum rhabarbarum),
celery (Apium graveolens), artichokes, and
cardoons (Cynara cardunculus), the
petioles ('stalks' or 'ribs') are cultivated...
-
entremets or
Lenten entrées,
including cauliflower, spinach, artichokes,
cardoons, chard, celery,
Paris mushrooms, and skirrets. Out of Lent,
potages on...
- Queirós (a kind of gr****),
Cardoso (a
place covered with cardos, i.e. with
cardoons or thistles),
Correia (a
place covered with
corriolas or correas, a kind...
