In the past, cardoon producers actually kept cardoon hearts to themselves because they were the best cuts! This specialty comes from the Lyonnaise region in France. 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.
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!