Wild cardoon & mallow Passover delicacy
Wild cardoon & mallow Passover delicacy
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It's spring now and the season for cooking and eating wild herbs in the good Arab restaurants in Israel - but not only there. You can find wild cardoon, a thistle related to the artichoke family, peeled and ready for cooking in the markets in Nazareth or Wadi Nisnas.

It is best to buy the cardoon peeled because it's difficult to do it yourself. Remember, your local grocer won't stock these herbs.


1 kg. peeled cardoon

1/2 cup olive oil

2 lge. onions

salt, pepper

instant soup powder (optional)


1. Chop the onion and saute it in a pot with olive oil.

2. Add the cardoon, season with salt and pepper to taste, cover and cook on a low flame for 20 minutes.

3. Lower the flame, and shake the pot without removing the lid to stir the contents.

4. Serve hot.