Gobbi rigirati tre volte

Thrice cooked thistle


Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

The thistle is a member of the artichoke and cardoon family and can be cooked in a variety of ways. This recipe may require a bit of organisation, but is certainly worth the effort. An alternative vegetable for this dish is artichoke or celery.


  • 1 kg (2 lb 4 oz) thistle stalks, washed with tough outer stem and fibres stripped away
  • j


Divide each thistle stalk lengthways into 6 cm (2½ in) pieces. As you finish cutting them, soak the stalks in water mixed with the juice of half a lemon to avoid discolouration. Leave aside until you are ready to cook them.

Drain, put them into a saucepan and cover with cold water. Add a little salt and bring to the boil. You can cover the surface of the thistle in the saucepan with a c