The Cynara cardunculus is an edible thistle (cardo in Spanish) originally from the Mediterranean area, but today is more popular in the northern regions of Spain: Aragon, Navarra and Soria. With only 12kcal in 100g of Cardos, it is also rich in minerals like potassium, calcium, sodium, phosphorus, iron and selenium. It also contains vitamins C, B3, B2 and B1, and it has many beneficial properties for your liver and vesicle.
Cooking cardos from zero is a laborious process that takes a lot of time, that´s why it is much more usual to find them ready made on a preserve. There are many ways to cook cardos: in tempura, on a stew, as a vegetable puree, on almonds sauce, and all of them are delicious. If you are looking after introducing more vegetables into your diet, or you are already a vegetable lover, this little know Spanish vegetable will become a delicious addition to your pantry.
Thistle, water, salt and antioxidant: ascorbic acid.