Cardoons with their long, thistle-like stalks are members of the artichoke and sunflower families. Also known as "artichoke thistles," they grow wild along the Mediterranean coast and are one of the first harvests of the spring.
AYÒ forages for these cardoons in Sardinia and preserves them under oil following a recipe that's been a local tradition for centuries.
Serve these cardoons on charcuterie boards (we especially like 'em with our South Cider Salame and Delaware Fireball) and as a side with grilled steaks or Easter Hams.
180g jar, ready to eat, by AYÒ of Sardinia, Italy