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.