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The cardoon (Cynara cardunculus), also called the artichoke thistle, cardone, cardoni, carduni or cardi, is a thistle -like plant in the
Kaynak: Cardoon

Artichoke oil is extracted from the seeds of the Cynara cardunculus (cardoon). It is similar in composition to safflower and sunflower
Kaynak: Artichoke oil

The cardoon (Cynara cardunculus a naturally occurring variant of the same species, is native to the South Mediterranean, though it has
Kaynak: Artichoke

Cynara cardunculus is the cardoon or artichoke thistle or wild artichoke. The stems of cultivated varieties are used as food around the
Kaynak: Cynara

is made, and ‘flor' from the fact that juice from the flowerheads of a species of cardoon and globe artichoke are used to curdle the milk
Kaynak: Flor de Guía cheese

dipping raw, boiled or roasted vegetables, especially cardoon , carrot , pepper s, fennel , celery , cauliflower , artichoke s, and onion s.
Kaynak: Bagna càuda

The milk is curdled using a coagulant found in the pistils of the cardoon , a wild thistle. This ingredient lends a subtle bitterness to
Kaynak: Torta del Casar

In the case of Procardosin A, the zymogenic form of Cardosin A (the major AP found in cardoon ), the PSI is first removed before
Kaynak: Plant-specific insert

Ancient Greek grc | κάκτος (kaktos), a name used by Theophrastus for a spiny plant, which may have been the cardoon (Cynara cardunculus).
Kaynak: Cactus

Carduus is the Latin term for a thistle (hence cardoon , chardon in French), and Cardonnacum is the Latin word for a place with thistles.
Kaynak: Thistle

There are two theories as to its origin: it may have come from the Levant , derived from the cardoon or thistle through a cross-
Kaynak: Artichoke production in Italy

lenticchie (lentils); and various froscie (omelettes) made with cardoon (wild artichoke), cicoria (dandelion) and other homely vegetables.
Kaynak: Sicilian American

JPG | Ágreda is famous for its cardoon s, here seen peeled and cut and ready for cooking Ágreda is a town located in the province of Soria
Kaynak: Ágreda

Cardo Gobbo (the hunchback cardoon ), a winter vegetable, low in calories, ideal with bagna cauda , that takes its name from the stooping
Kaynak: Nizza Monferrato

Cheese made with microbial coagulant was perceived to be the most bitter by the sensory panel, followed by calf and cardoon coagulant
Kaynak: Rennet

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