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Joyce Goldstein

Cardi Gratinati

Cardoon Gratin

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Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen
Cucina Ebraica

By Joyce Goldstein

Published 1998

  • About

Cardoons look like giant prickly celery, but taste like artichokes, and are often served in gratins. Fennel would make a good substitute for the cardoons.

Ingredients

  • Juice of 1 lemon
  • 2 pounds cardoons
  • 4

Method

Preheat an oven to 350 degrees F. Butter a 2-quart baking dish.

Have ready a large bowl of water to which you have added the lemon juice. Trim the prickly leaves from the cardoons and

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