Cardone

Cardone or zuppa di cardi is a traditional soup originating from Campania. It's prepared with cardoons (artichoke thistles) as the key ingredient, along with flour, butter, olive oil, stock, eggs, grated cheese, and seasonings. The cardoons are parboiled in water and flour, drained, then covered in butter and olive oil and sautéed. The other ingredients are then added for the soup, which is finished with breaking an egg into each serving bowl, then scrambling it with grated Parmigiano Reggiano. The soup should be served immediately while it's still hot. There's also a version in which meatballs are added to the soup.