Cardoon Gratin Recipes
CARDOON GRATIN
What to do with cardone/cardoon. Watch out for the prickles!
Provided by Swoopadoop
Categories Side Dish Casseroles
Time 1h55m
Yield 8
Number Of Ingredients 6
Steps:
- Combine heavy cream, chicken broth, and bay leaf in a large saucepan; season with salt and pepper. Add cardoon pieces. Bring mixture to a boil; reduce heat and simmer until cardoon is soft, about 1 hour.
- Transfer cardoon pieces to a 9x13-inch baking dish with a slotted spoon.
- Preheat oven to 350 degrees F (175 degrees C).
- Simmer cream mixture until reduced to 3/4 cup, 5 to 10 minutes. Pour cream over cardoon pieces in the baking dish. Sprinkle Gruyere cheese on top.
- Bake in the preheated oven until top is browned, about 30 minutes.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 3.9 g, Cholesterol 152 mg, Fat 41.8 g, Fiber 0.5 g, Protein 10.1 g, SaturatedFat 25.7 g, Sodium 197.1 mg, Sugar 0.7 g
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CARDOON GRATIN RECIPE / RIVERFORD
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Servings 4Total Time 1 hr 45 mins
- Put the cream, stock and bay leaf in a large saucepan. Season with salt and pepper. Add the prepared cardoons.
- Bring the pan to a simmer and cook, stirring occasionally, until the cardoons are tender, which can take up to 1 hour.
- Transfer to a gratin dish, discard the bay leaf, sprinkle with cheese and bake for approx. 30 minutes, until golden and bubbling.
CARDOON RECIPE - A RECIPE FOR BAKED CARDOON GRATIN
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- While the water is heating, use your fingers to zip off the little strings on the ribs of the cardoon stalks. You don’t have to get them all, just do your best. Don’t dig too deep or you will break the stalk.
- Juice one lemon and pour the juice into a large bowl of cold water. Chop the cardoon stalks into batons of whatever length you like; I like 2-inch batons. Put the cut cardoons into the lemon water to keep them from discoloring.
- Toss the already squeezed lemon pieces into the boiling kettle, then whisk in the flour. Let this boil for a minute or two. The lemon-salt-flour combo affects the cardoons in some way that keeps them a pretty light green and removes some of the bitterness. (This is Wolfert's trick.)
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