Cardos de la Abuela


All year round


Lunch or dinner

Suggested wine

Light white or red wine


  • Cardoons
  • Bacon
  • Lean pork
  • Onion
  • Flour
  • White wine
  • Garlic
  • Egg
  • Parsley
  • Pepper
  • Oil
  • Water
  • Salt.
  • Cardoons are essential in ollas and pucheros, but they are also consumed in some stews, like the one below. Although they are seasonal, they can be found frozen at shops throughout the year or prepared at home. They maintain very good quality. This vegetable is very rich in fibre and essential in the Mediterranean diet.


    Chop the pork into very small pieces and fry in a clay pot. Add the fresh bacon, chopped cardoons, onion, crushed garlic and a little salt. When it is well browned, add a little flour, the white wine and the water. Keeping adding water until the cardoons are tender. When the cardoons are tender, add the beaten egg, a little chopped parsley and salt before serving. The sauce should not be too thick.