Italian cuisine · Vegetable Dishes

Cardi Gratinati alla Piemontese

Cardoon pieces simmered until soft for a long time, then gratinated in the oven under béchamel and parmesan.

Ingredients · for 4 servings

• 1.2 kg cardoons (or celery stalks)
• 2 lemons
• 2 tbsp flour for the cooking water
• 400 ml whole milk
• 40 g butter
• 40 g flour
• 100 g parmesan
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Strip the cardoon stalks of leaves and tough strings, cut into 6 cm long pieces, and place immediately in water with the juice of one lemon so they don't turn black.
2. Whisk plenty of water with salt, the juice of the second lemon and the 2 tbsp flour, bring to a boil, and cook the cardoons for 40–50 min. until they can be pierced easily; the floured water keeps them pale.
3. Drain the pieces, refresh in cold water, and let drain well on a cloth so the gratin doesn't turn watery later.
4. For the béchamel, melt the butter, stir in the 40 g flour and sweat for 2 min., then gradually whisk in the milk and cook for 6 min. into a smooth sauce; season with nutmeg, salt and pepper.
5. Layer the cardoons in a buttered dish, pour the béchamel over them, sprinkle with the grated parmesan, and bake at 200°C top/bottom heat for 20–25 min. until the surface is evenly golden brown.
6. Let the gratin rest for 5 min. and serve hot as a side to braised dishes or as a course on its own.