For the love of cardoons

As cardoon season is winding down, Jaclyn discusses the elusive artichoke thistle and also shares some versions she had in Milan recently. 

• Il Giornale del Cibo article about why the cardo Gobbo is named as such
• Slow Food Foundation's page dedicated to the Cardo Gobbo di Nizza Monferrato
• Nizza Monferrato Wikipedia page
• Jaclyn's blog post about Via Melzo in Milan 
• Masterclass guide to cooking cardoons 
• Further reading: Smithsonian Magazine "What the Heck do I do with a Cardoon?" 

Milan restaurants mentioned:

• Ratanà 
• Røst 
• Rovello 18