Variety growing about 1.5 m tall, with wide and fleshy stalks. Leaves are deeply denticulate and without thorn. The fine flavour of the cardoon is similar to the one from the artichoke, these two species being botanicaly close. Stalks are consumed cooked in the juice with meat, in gratin or in white sauce. Direct sowing of 5 seeds by drill spaced out 70 cm apart. Thinning to the strongest plant at the 4 leaves stage. The harvest which begins 5 months after the sowing goes on over three months. One month before harvest, it is advisable “to blanch” the cardoon by raising it and by attaching leaves then to surround the whole with a black film. Earth up the base on 25 cms in height. Cardoon likes the sun but needs regular and copious waterings.