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Cardoon and Raisin Salad

Insalata di Cardi e Uvette
Here’s a very different salad using cardoons and raisins. It comes from Sardinia and is a favorite of my Sardinian friends, Mario and Giulia Cocco.

Serves 4


1 pound cardoons, washed

Juice of 2 lemons or equal amount of red wine vinegar

2 cloves garlic, minced

6 tablespoons Filippo Berio extra virgin olive oil

4 tablespoons chopped raisins

Pinch ground cinnamon

Fine sea salt to taste


Cut off one of the stalks near the base of the cardoon, just above the point where the stalk widens. Be careful of the prickers.

Use a knife to remove any small leaves at the top of the stalk. 

Peel and remove the strings from the stalks. Cut the stalks into 2 inch long pieces and place them in a bowl in lemon juice immediately to prevent discoloration. 

Bring a large pot of water to a boil; add cardoons and boil them until tender; depending on how thick and how fresh the cardoons are, this can take from fifteen to thirty minutes.  

Drain in a colander and quickly rinse in cold water to stop the cooking process. Dry on paper towels.

In a rectangular glass dish combine the garlic, olive oil, raisins, cinnamon and salt. Add the cardoons and turn in the oil mixture. Cover and allow to marinate several hours before serving.

This recipe is featured on show 2018 – Eat Cardoons!


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