The heart of the cardoon is the lower part of the cardoon, the part where the ribs or petioles attach. This collar is cut into rounds 1 cm thick perpendicular to the vertical axis of the foot of the cardoon. These cardoons have a diameter of 3 to 5 cm. Actually, in the past, cardoon producers kept cardoon hearts to themselves because they were the best cuts! This speciality comes from the Lyonnaise region in France.
These are ready in a minute: drain & fry them in a pan with a nut of butter - you can also add a touch of crème fraîche from Normandy! By the way, cardoons are also full of fibers!