Cardoon, also known as “wild artichoke” or chard, is one of the oldest vegetables. It is a winter annual vegetable whose stalks are eaten as a vegetable. Its stalks are very similar to those of Swiss chard. This cardoon gratin is simply delicious and provides the nutrients needed at the beginning of winter!
First, here is the list of the different ingredients you will need to prepare this cardoon gratin that serves 4 to 6 people
-1.2 kg or 2 1/2 lb cardoon or Celeri stalks if you cannot find cardoon !
-1 lemon
-200 g or 7 oz soft cheese (Lagiole or Westcomb Cheddar.)
-250 ml or 1 cup full-fat whipping cream
-2 Liter or 8 cups chicken stock
-2 to 3 tablespoons flour
-Salt and freshly ground pepper
Now, here are the few steps you will need to follow to make your cardoon gratin with a 20 minutes preparation time and 45 minutes cooking time.
Wash the cardoons, remove the leaves, tough stems, and strings. Cut them into 6 cm or 2 inches wide sticks. Cut the lemon in half and sprinkle the juice over.
Dissolve the flour in a little broth and place it in a casserole dish with the remaining broth. Bring to a boil. Add the cardoons and cook for about 40 minutes. if Celery stalks cook only 20 minutes.
Preheat the oven to 170°C (330°F). Drain the cardoons or Celery stalks, reserving the broth. Add them to your casserole dish with a little broth, pour in the cream, season generously, and mix well.
Grate the cheese over the top and bake for 15 minutes, until the sauce reduces, the cardoons or Celery Stalks are tender, and the top is nicely browned.
Enjoy piping hot.
