Cardoons in a tomato sauce

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Cardoons in a tomato sauce

Cardoon grows everywhere and is from the same family as the artichoke and as well as being nutritious (plenty of potassium, calcium and iron) is incredibly tasty.

  • Prep Time: 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8


  • 1 kg (2 lb) cardoons
  • 4 cloves garlic
  • 300 g (10 oz) ripe tomatoes, peeled and chopped


  1. String the cardoons as you would celery.
  2. Cut into 2 cm (1 inch) pieces and leave in a bowl with water and lemon juice.
  3. Boil until tender in plenty of salted, boiling water with a quartered lemon.
  4. Cooking time will vary, but will be around 2 hours. Drain.
  5. Stir fry the garlic (whole) in a good swoosh of olive oil.
  6. Add the tomato. Cook for a few minutes.
  7. Add the drained cardoons and cook for a further 10 minutes.
  8. Dress with raw olive oil at the table.


A pressure cooker will reduce cooking time to 25 minutes.

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