Gratinated Cardoons

Name: Gratinated Cardoons
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Thistles 2.2 lbs; Parmigiano Reggiano PDO cheese (to grate) 1.8 oz; Breadcrumbs to taste; Butter to taste; Lemons 1; Whole milk 1.1 cups; Butter 2 tbsp; Type 00 flour 1.4 tbsp; Nutmeg 1 pinch; Fine salt to taste; Black pepper to taste

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 4 persone
Cost: Low

PRESENTATION

Gratinated cardoons in the oven with béchamel sauce are a delicious and wholesome side dish with an unexpected balance of flavors and textures. The cardoons, with their characteristic slightly bitter taste, become the perfect base for the béchamel, which enhances the dish with its characteristic creaminess and delicate flavor. In this combination, the flavors blend harmoniously without ever overpowering each other. Gratinated cardoons in the oven are much more than an appetizing side dish; they represent a typical homemade dish that celebrates timeless rustic recipes.

Discover other tasty cardoon recipes to prepare at home:

Cardoon Parmigiana
Stewed Cardoons
Cardoon Flans

INGREDIENTS

Thistles 2.2 lbs (1 kg)

Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate)

Breadcrumbs to taste

Butter to taste -

Lemons 1 -

for the béchamel sauce: Whole milk 1.1 cups (250 g) -; Butter 2 tbsp (25 g); Type 00 flour 1.4 tbsp (20 g); Nutmeg 1 pinch -; Fine salt to taste; Black pepper to taste -

Preparation

How to prepare Gratinated Cardoons

To prepare the gratinated cardoons, start by cleaning the cardoons 1: with a small knife, remove the outer filaments 2. Trim the base of the stalk 3, then wash them under running water and immerse them in water and lemon to prevent them from turning dark.

Boil the cardoons in boiling water for 25 minutes 4. Meanwhile, prepare the béchamel: melt the butter in a saucepan 5, then add the flour 6.

Cook for 2 minutes, stirring with a whisk 7. Once you have a golden and lump-free mixture, slowly pour in the hot milk 8 and let the sauce thicken, always stirring with the whisk 9.

Season with salt 10, pepper 11, and nutmeg. Set aside and drain the cardoons, which should be ready by now 12.

Butter a 8x12 inch baking dish 13 and sprinkle the bottom with breadcrumbs 14. Place a layer of cardoons 15.

Cover with half of the lukewarm béchamel 16 and sprinkle the surface with half of the grated Parmigiano Reggiano DOP 17. Now proceed with a second layer of boiled cardoons 18.

Finish with the remaining béchamel 19, the grated cheese, and some butter flakes 20. Bake in the oven for 35 minutes at 392°F in static mode, then continue for another 5 minutes at 482°F in grill mode. Remove the gratinated cardoons from the oven and let them cool slightly before serving 21!