Photos are representative and may not match your specific variety.

Porto Spineless

Herb

Cynara cardunculus

Overview
The midrib and leaf stalks of cardoon have a similar flavor to artichoke when boiled (not for eating raw). Both portions are commonly used as a side vegetable, addition to stuffing, or in soups and stews. Cardoon must be blanched before it can be eaten. To blanch, tie the stalks up firmly and wrap with black plastic or black-and-white newspaper. If left unharvested, the 3-4' tall plants will produce large purple thistle-like flowers. The sharply lobed and serrated silver-green leaves are a unique addition to flower arrangements. Significantly reduced spines. Perennial in Zones 6-10.
Planting
Direct sow after last frost or start indoors 6-8 weeks before last frost
Growing
Sun: full. Water: moderate. Soil: Well-drained loam, moderately fertile. Space plants 24" apart. Germination: 7-14 days.
Pests & diseases
Common pests: Slugs, snails, carrot rust fly. Common diseases: Powdery mildew, root rot in poorly drained soils.