Cardoons, (cardons) a la moelle are of course well known by those who have travelled abroad. I have seen tinned cardoons in India, but not the vegetable itself. According to M. Audot the strong mid-ribs of the leaves of white beetroot (cardes poirees), and the tender stalks of globe artichokes (pieds d'artichauts) form a nice substitute. The latter should be scraped free from their fibrous skin, and stewed in blanc as described for celery a la moelle.

In order to blanch the artichoke stems, it is necessary, after the vegetable has been gathered, to bend the shoot down, and earth it up : the parts thus covered turn white, and you in this way obtain an excellent substitute for cardoons.