Gratin of Cardoons

Preparation info
  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in
Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

This is a simple and delicious French way of preparing cardoons.


  • 4-6 inner stalks of cardoon
  • Juice of ½ lemon
  • ¼ cup


Trim the cardoons and cut into 2-inch lengths. Blanch in boiling water acidulated with the lemon juice for 10 minutes, then drain thoroughly.

In a large pan, heat the olive oil and fry the cardoons gently for 5 minutes. Add the olives and truffle, and stir for 1 minute. Sprinkle the flour over this and stir to mix evenly. Stir in the wine and simmer for 10 minutes, stirring occasionally