The cardoon (Cynara cardunculus), also called artichoke thistle, is a close relative of the artichoke, which is native to the Mediterranean and is cultivated for its edible stems. It is used in southern France, Spain, Italy, Algeria, and Tunisia.
Typical preparations of cardoon involve steaming or braising the stems, which have a flavor like an artichoke.
In Spain, they are sometimes sauced with almonds or ham, or are combined with clams and beans. They are also an ingredient in cocido madrileño, a Spanish national dish.