Cardoons Au Gratin Recipe
Cardoons au gratin is a nice and simple Main Dish. This dish is vegetarian and has ingredients that are easily available in the grocery store. Cardoons resemble to celery and come from the artichoke family. They can be served raw or with anchovy based sauce or even fried like in Roman style. Enjoy this recipe of cardoons au gratin made in mixed cheeses.
Ingredients
Cardoons or celery - Approx. 2 lb
Lemon - 1
Vegetable stock - 1 1/2 quarts
Small slivers of Parmesan cheese - 1/4 cup
Small slivers of Swiss cheese - 1/4 cup
Butter - 1/4 cup
White truffle, fresh or canned
Salt
White pepper
Directions
GETTING READY
1 In a large pan, heat the vegetable stock slowly over a low heat, stirring occasionally.
2 Trim and wash the cardoons.
3 Remove the outer, stringy layer of the stalks with a potato peeler.
4 Cut into 2 inch sections.
5 Put them immediately into a bowl of iced water mixed with the juice of 1 lemon to avoid discoloration.
6 When the stock comes to a boil, drain the prepared cardoons and add them to the stock.
7 Simmer for 1-2 hours for cardoons, a fraction of this time if using celery.
8 Drain well.
9 Preheat the oven to 400°F.
10 Grease a wide, shallow ovenproof dish with butter.
MAKING
11 In the prepared dish, place a layer of the cooked vegetables.
12 Cover with half the mixed cheeses.
13 Dot half the remaining butter over the surface.
14 Cover with a second layer of the vegetables.
15 Scatter the remaining cheeses and butter on top.
16 If you are using a truffle or canned truffle peelings, sprinkle these on top.
17 Bake in the oven for 10 minutes.
SERVING
18 Serve hot.
1 In a large pan, heat the vegetable stock slowly over a low heat, stirring occasionally.
2 Trim and wash the cardoons.
3 Remove the outer, stringy layer of the stalks with a potato peeler.
4 Cut into 2 inch sections.
5 Put them immediately into a bowl of iced water mixed with the juice of 1 lemon to avoid discoloration.
6 When the stock comes to a boil, drain the prepared cardoons and add them to the stock.
7 Simmer for 1-2 hours for cardoons, a fraction of this time if using celery.
8 Drain well.
9 Preheat the oven to 400°F.
10 Grease a wide, shallow ovenproof dish with butter.
MAKING
11 In the prepared dish, place a layer of the cooked vegetables.
12 Cover with half the mixed cheeses.
13 Dot half the remaining butter over the surface.
14 Cover with a second layer of the vegetables.
15 Scatter the remaining cheeses and butter on top.
16 If you are using a truffle or canned truffle peelings, sprinkle these on top.
17 Bake in the oven for 10 minutes.
SERVING
18 Serve hot.
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